finished peppers
June 2, 2020

Oven Roasted Hot Peppers

By Ange's Table

Morning sunshine!  Today will be a great day!

Does everyone in your house eat the same?  We all have different diets in our house. 

I am 100% gluten free.  There are many fruits and vegetables that I cannot eat at all, as well.  My son and my husband have a much more diverse diet than I do.  So I will of course make things for them, that I cannot have.  I love them.  Food is love.  Nuff said.

Fresh peppers are one of the foods that I cannot eat.  I have tried to reintroduce them a few times.  No good.

These peppers are something my husband grew up with.  His aunt would make them, and then she showed me a long time ago how to make these peppers for him.  I have changed it just a bit.  Frying the peppers on the stove in a cast iron pan is how I have done these for the last 10 years or so.  Have you ever fried a pepper on the stove?  Or should I say have you gone to war with peppers on your stove? They pop, and spit and burn you at every chance they can.  Even with one of those screens covering the pan.  Don’t work.  I have scars to prove it. 

So now I will put them in a screaming hot oven to roast those babies up.

Maybe one day when they create cooking battle armor, I’ll go back to the stove top method.

clean hot green peppers
Wash the peppers and dry
rub oil on clean peppers
Lay out on a lined tray, coat well with oil
peppers out of oven
Roast in a hot oven
season hot peppers
Season hot peppers as soon as they come out of the oven
pile to wrap peppers
Toss to coat in seasoning, then pile in center of foil
how to fold for peppers
Fold up sides to create a pouch
wrapped resting peppers
Roll up to keep the heat in
peppers after resting
These smell so good
pepper on fork

Oven Roasted Hot Peppers

  • 6-8 long hot peppers
  • 1-2 Tbsp olive oil
  • 1/2 tsp Seasoned Salt Mix
  • 1/4 tsp garlic powder
  • 1-2 Tbsp balsamic vinegar

Preheat oven to 500’F.

Line a tray with tin foil.  You will use this after cooking to hold peppers.

Wash and dry peppers.  Lay out on lined pan, drizzle with oil.  Rub in well, making sure all parts of the pepper are coated.

Roast in hot oven 10-15 minutes, until peppers blister on all sides.

Season with salt, garlic powder and vinegar as soon as they peppers come out of the oven.  Toss to coat, then fold up sides of foil to steam peppers.

Let rest until cool.  

Store in refrigerator.  These get better the longer they sit.


It has been a very long time since I have been able to eat a pepper like this.  My husband loves these, so I know your family will too.  

Leave a comment below, or tag us on Instagram @Anges_Table. 

Don’t forget you can now place orders with Ange’s Table for all of your allergy friendly favorites!