Baked Sweet Red and Yellow Pepper Wedges
Transform simple peppers into a show-stopping side dish with this recipe for Baked Sweet Red and Yellow Pepper Wedges. Featuring vibrant red and yellow bell peppers roasted to perfection, this dish is infused with Mediterranean flavors thanks to a fragrant blend of minced garlic, dried oregano, and basil. A drizzle of extra virgin olive oil ensures a luscious caramelization, while a sprinkle of Parmesan cheese (optional) lends a savory, cheesy finish. Perfectly tender with lightly crisped edges, these pepper wedges are not only visually stunning but also bursting with flavor. Garnished with fresh parsley, they make an ideal side dish for weeknight dinners or a colorful appetizer for your next gathering. Ready in just 40 minutes, this healthy, gluten-free recipe is a crowd-pleaser that pairs wonderfully with roasted meats, grilled fish, or a simple grain salad.
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Recipe Information
Ingredients
- 3 pieces Red bell peppers
- 3 pieces Yellow bell peppers
- 3 tablespoons Extra virgin olive oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Parmesan cheese, grated (optional)
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and dry the red and yellow bell peppers. Slice each pepper into wedges, removing the stem, seeds, and white inner membranes.
Place the pepper wedges in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
Add the minced garlic, dried oregano, dried basil, salt, and ground black pepper to the bowl. Stir well to ensure the peppers are evenly seasoned.
Spread the pepper wedges in a single layer on the prepared baking sheet, making sure they aren’t overlapping. This helps to ensure even roasting.
Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the edges start to caramelize.
Optional: In the last 5 minutes of baking, sprinkle grated Parmesan cheese over the peppers for an added layer of flavor.
Remove the peppers from the oven and let them cool slightly. Transfer to a serving platter and garnish with freshly chopped parsley.
Serve warm as a side dish or enjoy at room temperature as a snack or appetizer.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 35.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
