Luxurious recipes for baked peppers in the oven in 8 ways. Get inspired!

You can prepare a lot of tasty dishes from this versatile vegetable.

This time, we have prepared recipes for you with roasted peppers in traditional and lesser-known variants.

Try them pickled, in a spread, in sauces or stuffed.

You will enjoy!

Greek meatballs with roasted pepper sauce

Roasted turkey meatballs with the most luxurious roasted red pepper sauce will take your culinary skills to the next level and your family will want nothing else for lunch or dinner!


For the roasted pepper sauce:

  • 6 red peppers
  • 1/2 cup + 1 tablespoon olive or avocado oil
  • 1/4 cup red wine vinegar
  • 2 cloves of garlic
  • 1 teaspoon of sea salt

For the meatballs:

  • 500 g of ground turkey meat
  • 500 g of turkey sausage, finely grated
  • 1 egg
  • 3/4 cup almond flour
  • 1 tsp salt + more to taste
  • 1/4 cup finely chopped red onion
  • 1 tablespoon of soy sauce
  • 3 tablespoons of freshly chopped parsley
  • 2 tablespoons of freshly chopped mint


  1. Preheat the oven to 220 degrees Celsius.
  2. Cut each pepper in half or thirds, remove the membrane, remove the seeds and brush the tops with olive oil.
  3. Place the peppers on a baking sheet and roast for about 20 minutes, or until they are soft and slightly browned.
  4. Remove from oven and let cool.
  5. Reduce the oven temperature to 190 degrees.
  6. Meanwhile, prepare the meatballs.
  7. Mix ground turkey and shredded sausage with beaten egg, almond flour, salt, red onion, soy sauce, parsley and mint.
  8. Mix well with your hands.
  9. Using your hands or a ladle, shape into balls approximately 4 cm in diameter.
  10. Place on a tray lined with baking paper.
  11. Transfer to the oven and bake for about 20 minutes.
  12. While the balls are baking, make the sauce.
  13. Put the roasted pepper, oil, vinegar, salt and garlic in a blender.
  14. Blend until smooth.
  15. Remove the balls from the oven and serve warm drizzled with red pepper sauce with cauliflower or plain rice.
  16. If desired, garnish with feta cheese and other fresh herbs (thyme or basil).
Roasted turkey meatballs with paprika sauce served in a large bowl.

Roasted pepper spread

This delicious spread is beautifully sweet thanks to roasted red peppers and tomatoes, has a pleasant Mediterranean flavor and can be used not only as a sandwich spread, but also as a dip for naan bread or a pasta sauce.


  • 3 red peppers, halved, de-seeded and de-stemmed
  • 1 medium red onion, quartered
  • 4 large garlic cloves, peeled
  • 1 can (400g) diced tomatoes
  • 2 teaspoons of balsamic vinegar
  • 4 tablespoons of gourmet yeast
  • 1/2 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 tablespoons of freshly chopped basil


  1. Preheat the oven to 220 degrees Celsius.
  2. Line the tray with baking paper.
  3. Place the chopped pepper, onion and garlic on it.
  4. Roast the vegetables for 45 minutes or until tender.
  5. Remove the tray from the oven and leave to cool for 10 minutes.
  6. Peel the peppers.
  7. Place the roasted peppers, onion and garlic in a blender or food processor.
  8. Add the tomatoes, baker’s yeast, balsamic vinegar, salt and pepper and blend until smooth.
  9. Enjoy it!
Paprika dip served in a bowl, sprinkled with herbs and nuts.

We also have other great recipes for paprika spread for canapés and coated sandwiches. Try them all!

Baked peppers stuffed with ricotta

Inspired by Tuscany, these baked peppers are stuffed with fresh herbs, creamy ricotta, and bold parmesan cheese. Their preparation takes about 30 minutes and you can serve them, for example, as a luxurious simple side dish.


  • 5 yellow or red peppers
  • 2 tablespoons of extra virgin olive oil
  • 2 cups full-fat ricotta
  • ½ cup finely chopped scallions
  • ½ cup chopped fresh basil
  • 1 handful of chopped parsley
  • 1 tablespoon each fresh mint, fresh rosemary, and chopped fresh thyme
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • 2 large eggs
  • ½ cup grated parmesan
  • 1 teaspoon dried fennel flowers (optional)
  • 2 tablespoons of breadcrumbs combined with a little oil


  1. To get a smokier flavor from the peppers, quickly roast them over an open flame on the stove if you have the option.
  2. Allow to cool and then peel off the blackened skin.
  3. Preheat the oven to 175 degrees Celsius.
  4. Halve the peppers lengthwise, remove the seeds and ribs.
  5. Coat the peppers all over with olive oil.
  6. In a medium bowl, combine the ricotta, basil, onion, herbs, salt and pepper.
  7. Beat the eggs and Parmesan cheese.
  8. Fill the peppers with the mixture and cover with fennel flowers and breadcrumbs.
  9. Bake for 30 minutes or until the ricotta is set and the breadcrumbs are golden.
  10. Enjoy your meal!
Peppers stuffed with fresh herbs, creamy ricotta and bold parmesan cheese, served on a wooden board with spring onions on the side.

Try our other recipes for roasted stuffed peppers in 7 different variations.

Creamy roasted pepper soup

A rich and flavor-packed soup of sweet roasted red peppers, garlic and sun-dried tomatoes, topped with basil pesto and crème fraîche. It is wonderfully warming and simple to prepare.


  • 6 red peppers or capsicums (approx. 750 g)
  • 1 yellow onion
  • 5 sun-dried tomatoes
  • 4 cloves garlic, peeled and whole
  • about ½ tablespoon of lemon juice
  • 2.5 cups of vegetable broth
  • salt and pepper to taste
  • 1 tablespoon of olive oil
  • 1-2 tablespoons of basil pesto
  • crème fraîche for garnish


  1. Preheat the oven to 200°C.
  2. Roughly chop the red pepper and place in a large roasting pan with the peeled whole cloves of garlic.
  3. Drizzle with olive oil, sprinkle with salt and pepper, then bake in the oven until lightly browned (about 40 minutes).
  4. Finely chop the onion and sauté in a large pot with a little olive oil until translucent and soft.
  5. Once softened, add roasted peppers and garlic, sun-dried tomatoes and vegetable broth.
  6. Cook for 10 minutes, then turn off the heat and use an immersion blender to blend until completely smooth.
  7. Taste and add pepper if necessary.
  8. Add a little bit of freshly squeezed lemon juice, mix and serve with a drizzle of crème fraîche and homemade pesto.
  9. Serve with crusty bread.
Pepper soup with garlic and sun-dried tomatoes topped with basil pesto, crème fraîche and fresh basil leaves, served in bowls, with pepper and basil on the side.

Pickled roasted peppers

There’s nothing better than a chicken sandwich with sweet pickled peppers. Prepare them at home too! It’s simple, delicious, and a great way to store extra peppers.


  • 3 red peppers
  • 3 yellow peppers
  • extra virgin olive oil
  • 1 tablespoon sea salt and more for sprinkling peppers
  • ground pepper to taste
  • 1 tablespoon dried oregano
  • ¾ cup white balsamic vinegar
  • ¾ cup apple cider vinegar
  • ¾ cup of water
  • 2 tablespoons of sugar
  • 2 cloves of garlic, peeled and crushed
  • 6 peppercorns


  1. Preheat the oven to 200 degrees Celsius.
  2. Divide the garlic and pepper into 2 sterilized pint jars with wide mouths.
  3. Put the peppers on a baking sheet, brush them with olive oil and sprinkle with salt and pepper.
  4. Bake for 40 minutes and turn them halfway through.
  5. Allow to cool and then slice and put into jars.
  6. Mix the vinegars, water, oregano and 1 tablespoon salt in a bowl.
  7. Pour the brine over the peppers, leaving some space to release air bubbles.
  8. Cover tightly with a lid.
  9. Allow to cool, then refrigerate and remove and serve when needed.
  10. Enjoy your meal!
Pickled yellow and red peppers in a mason jar.

We also have a lot of other tips for you on how to preserve peppers . Get inspired by our tutorials and recipes!

Pasta with roasted pepper sauce

Taste a luxurious sauce made from aromatic, sweet peppers baked in the oven, roasted garlic, cashews and shallots. It bursts with flavor thanks to the addition of fresh basil leaves and a squeeze of lemon juice.


  • 4 red peppers
  • 2 tablespoons of olive oil
  • 5 cloves of garlic, peeled
  • 1 large chopped shallot
  • 1/4 cup cashews
  • a handful of basil leaves
  • 500 g of pasta
  • 1/2 cup vegetable broth
  • 2 tablespoons of lemon juice


  1. Preheat the oven to 220°C.
  2. Cut the red pepper in half lengthwise and remove the stems, seeds and membranes.
  3. Place cut side down on a baking sheet and brush with olive oil.
  4. Bake in the preheated oven for 25 minutes.
  5. Add whole garlic cloves, chopped shallots and cashews to the baking sheet.
  6. Bake for another 10 minutes.
  7. Once the red peppers are roasted, remove the baking sheet from the oven and transfer the peppers to a bowl.
  8. Cover the bowl with a clean tea towel and set aside until the peppers are cool enough to handle.
  9. Once cool, peel off the skins and discard.
  10. Add the roasted red pepper, garlic cloves, shallots, cashews, basil leaves, vegetable broth and lemon juice to the blender.
  11. Mix well until you have a creamy sauce.
  12. Meanwhile, bring a large pot of salted water to the boil.
  13. Add your preferred pasta and cook according to package directions.
  14. Drain and set aside.
  15. Heat the blended sauce in a saucepan over medium heat.
  16. Mix with cooked pasta.
  17. Serve warm.
  18. Sprinkle with vegan or regular parmesan and red chili flakes.
  19. Enjoy it!
Pasta with paprika sauce served in a deep plate with a piece of pastry and a fork.

Oven-baked peppers stuffed with feta cheese

A healthy delicacy that is also easy to prepare! Prepare it yourself! It is great as a simple dinner, appetizer or side dish.


  • 2 bell peppers, halved and seeded (1 red and 1 yellow or orange)
  • 12 cherry tomatoes
  • 8 pitted black olives
  • 50 g feta cheese, crumbled
  • 1 teaspoon of olive oil
  • 1 teaspoon of fresh oregano


  1. Preheat the oven to 200°C.
  2. Place the peppers cut side up on the baking sheet.
  3. Mix all the other ingredients and use them to stuff the peppers.
  4. Bake for 30 minutes until the pepper is soft.
  5. Serve!
Halves of peppers stuffed with cheese, tomatoes and olives on a baking sheet.

Roasted pepper salad

A beautiful and lively salad made of roasted peppers, sautéed onions, roasted pine nuts and fresh herbs goes well with grilled meat or as a filling for sandwiches. It tastes great both warm and cold and can last up to a week in the fridge!


  • 1 red onion, cut into wedges
  • 1 kg mix of red and yellow peppers
  • 1 and ½ spoons of olive oil
  • 3 cloves of garlic, thinly sliced
  • 1 teaspoon of honey
  • a handful of fresh basil
  • a handful of fresh parsley
  • salt and pepper to taste
  • juice of ½ lemon
  • 2 tablespoons of pine nuts, roasted


  1. Preheat the oven to 200˚C.
  2. Line the baking sheet with aluminum foil.
  3. Place the whole peppers on the prepared baking sheet and bake for 25 minutes, turning the peppers halfway through.
  4. Remove the peppers from the oven and place them in a bowl.
  5. Cover them tightly with cling film for about 3 minutes (to steam them).
  6. Set aside until lukewarm.
  7. Peel the peppers and cut them into 5 cm strips.
  8. Do not rinse the peppers.
  9. Place them in a medium bowl, add olive oil, lemon juice, garlic, basil, parsley, honey, salt and pepper.
  10. Mix and refrigerate.
  11. Meanwhile, heat a small frying pan over medium heat, add the pine nuts and fry until golden, about 4 minutes, stirring frequently.
  12. Transfer the nuts to a small bowl, then add the oil to the same pan and fry the onion until fragrant and slightly caramelised.
  13. Add the onions to the peppers.
  14. Mix gently.
  15. Place the finished salad in a bowl or divide into serving bowls and sprinkle with toasted pine nuts.
Pepper salad with sauteed onions, toasted pine nuts and fresh herbs served on an oval plate with toppings and a bowl of seeds.

We also bring you 5 more delicious recipes for pepper salads that even die-hard carnivores will love. Choose whether you prefer fresh vegetables or baked or grilled. Either way, enjoy!

What peppers can we bake in the oven?

  • You can bake any kind of pepper in the oven, it will always taste amazing.
  • Red peppers are sweeter and therefore generally more popular.
  • The high temperature can add a bit of bitterness to the pepper, so the sweeter the pepper, the better it will taste as a result.

And how did you like today’s recipes? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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