Oven-Fried Peppers, Hot or Sweet

Recipe by Non-Reactive Pan 


  • 2 large or 4–6 small hot or sweet peppers sliced into ¼- to ½-inch rings
  • 2 tablespoons olive oil
  • 2–3 cloves garlic, peeled and sliced into small pieces
  • Coarse salt to taste


  1. Preheat oven to 425 °F.
  2. Remove stems, membrane, and seeds from peppers. (Note: seeds may be kept with hot peppers if you like things spicy!)
  3. Pour olive oil onto a rimmed baking sheet.
  4. Place the hot pepper rings onto the baking sheet, and turn over on the pan to coat with the olive oil.
  5. Throw sliced garlic into the pan; sprinkle veggies with coarse salt.
  6. Roast in the oven for about 20 minutes. Check every 5 minutes or so to ensure that the peppers aren’t browning too quickly. If they are, lower the heat to 400 °F.
  7. Remove from oven and gently scrape rings and oil into a bowl with a spatula.

Serves 3–4. Prep time, 5–10 minutes; cook time, 20 minutes.

Cook’s note: Excellent in egg dishes, pasta salads or mixed into a green salad with nuts and cheese. Peppers and oil may be stored in a lidded glass jar in the fridge. The leftover pepper-infused oil is great with pasta, drizzled on cooked potatoes, or for dipping bread in.

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