Slow-Cooked Bell Peppers

Slow-Cooked Bell Peppers with Bay Leaves and Oregano / Photo by Chelsie Craig, Food Styling by Claire Saffitz

Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a side, or chop them up and mix into a salad.


  • 4 red bell peppers, halved, seeds and ribs removed
  • 1/2 head of garlic
  • 2 sprigs oregano
  • 2 dried bay leaves
  • 1/2 cup extra-virgin olive oil
  • 3/4 tsp. kosher salt


  1. Place a rack in middle of oven and preheat to 350°F. Toss bell peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. baking dish to combine.
  2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes.