Slow Roasted Bell Peppers


Slow roasting bell peppers allows them to get sweet, silky, and juicy. This simple recipe uses healthy, fresh ingredients, (almost) all of them found in my garden.

I got the inspiration for this recipe because I just harvested a handful of bell peppers AND I have a boat load of sage growing and I never know when to cook with it.

So check it out, and get inspired! 


  • 1 lb Bell Peppers (about 7 small or 3 large)
  • 1/2 Head of Garlic
  • 2 Sprigs Fresh Oregano
  • 10 Sprigs (about a handful) Sage
  • 1/2 Cup Extra-Virgin Olive Oil
  • 3/4 Tsp of Salt or Garlic salt 
  • 1 Tbsp White Vinegar or Sherry Vinegar (sherry will make it slightly sweeter, white vinegar makes it more tangy.) 


  1. Preheat oven to 400°.
  2. Rinse peppers, then slice in half and remove seeds and stem. 
  3. Cut the head off one bunch of garlic.
  4. Arrange the peppers in a baking dish and place the garlic in the middle, raw sides up.
  5. In a separate bowl, mix together the olive oil, vinegar, oregano, sage, and salt. 
  6. Pour the liquid mixture into the baking dish over the peppers and garlic, then turn the garlic head down so the raw side touches the dish. This allows for more garlic juice to seep out and coat the peppers. 
  7. Place in oven and cook for about an hour, until peppers are tender and the skin has a dark golden color. 
  8. You can toss oils on peppers 2-3 times while cooking for an even coating.

That is it! A simple, healthy recipe with only a handful of ingredients, that changes an ordinary vegetable into something that you can add to anything. The first night I had them with my steak, the second they were on top of my polenta, and then a third day I finished them off in my omelette.


Let me know what you think,



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