Roasted Peppers with Herbs

Categories: Side Dishes, Vegetable Side Dishes


(Based on ratings)
Rate Now

Select a star below to rate this recipe.

Recipe Information

Serving Size

1 serving


Makes 8 servings

Nutrition Information

One serving is 30 calories, 2 g fat, 0 mg cholesterol, 20 mg sodium, 3 g carbohydrates, 1 g fiber, and 1 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 4 Bell peppers, halved and seeded
  • 1 T Olive oil
  • 2 Garlic cloves
  • ¼ t Oregano, dried
  • Pepper to taste
  • ¼ c Parmesan cheese, optional
  • 2 t Basil, dried, optional


  1. PREHEAT the oven to 450˚F.
  2. PLACE bell pepper halves cut side up on a rimmed baking sheet.
  3. BRUSH olive oil over peppers.
  4. DIVIDE garlic cloves, thinly sliced, among peppers.
  5. SPRINKLE with oregano and black pepper, if desired.
  6. ROAST 15-20 minutes until flesh is tender and skin is blistered in spots.
  7. REMOVE from oven and SPRINKLE with basil and parmesan cheese, if desired.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit