Herb-roasted red peppers

November 9, 2011 (Last Updated: January 11, 2019)

Rich in vitamin C and carotenoids, peppers also contain luteolin, an important antioxidant and anti-inflammatory.

Herb-roasted red peppers

Serves: 4
Cooking Time: 35 mins


  • 4 red peppers, halved and seeded
  • 125ml (½ cup) green olives, pitted
  • 125ml (½ cup) fresh oregano
  • 1 sprig fresh thyme
  • 2 red chillies, seeded and sliced
  • extra virgin olive oil
  • salt and freshly ground black pepper, to taste



Preheat the oven to 180°C and line a baking tray with baking paper.


Place the pepper halves skin-sidedown on the baking paper and top with the olives.


Sprinkle with the rest of the ingredients and bake until cooked, about 30 minutes.


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