Roasted Peppers Recipe
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This Italian Roasted Peppers Recipe is a simple yet flavorful recipe made with sweet bell peppers, garlic, and rich olive oil. The peppers are roasted until tender and slightly smoky, then marinated to create a fragrant, savory oil that deepens in flavor over time. With just a few basic ingredients, it comes together effortlessly and becomes even better as it sits, perfect for serving as an appetizer, adding to salads, layering into sandwiches, or spooning over pasta and grilled dishes.
If you’re looking for more antipasto recipes, you’ll also like my Marinated Olives, White Bean Dip Recipe, and Nduja Ricotta Toast.
Quick Look: Roasted Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes (20 min + 15 min roasting)
- Marinating Time: 30–60 minutes
- Total Time: about 1 hour 15 minutes to 1 hour 50 minutes (depending on marinating time)
- Servings: 6 people
- Dietary Info: Vegan, vegetarian, gluten-free, dairy-free
- Method: Oven roasted
- Technique: Roast whole bell peppers until charred and tender, then steam, peel, and slice. Toss with garlic, olive oil, salt, and fresh herbs, and let marinate to develop flavor.
- Flavor & Texture: Sweet, smoky, and savory with a silky texture and a rich garlic-infused olive oil finish that deepens as it marinates.
Why You’ll Love This Classic Recipe
I can’t make roasted red peppers without thinking of my aunt, Zia Rossella. She makes a version of these every summer at our beach house in Sardegna. She makes a large batch and we keep them in the fridge until they are gone- usually not very long! Roasted peppers prepared in this way are a true Italian classic!
These roasted red peppers are one of those simple Italian recipes that always surprise me with how much flavor comes from so few ingredients. I love how roasting transforms them, turning the peppers sweet, smoky, and soft enough to soak up all that garlicky olive oil.
If you love simple Italian recipes like this, you’ll also enjoy my Easy Bruschetta with Mozzarella and Tomato Basil and Antipasto Pasta Salad.
Made With Amore,
“This recipe is a 10-star genius!!! I cannot believe I never thought of slicing the peppers before roasting. All the time I spent with gooey fingers peeling off skin is thankfully a thing of the past. I LOVE roasted peppers and these are every bit as delicious as those roasted whole.”
– Janice
Table of Contents
Simple Ingredients
These simple ingredients create sweet, smoky roasted peppers with rich garlic and olive oil flavor.
- Bell Peppers: A mix of red, yellow, and orange for the sweetest flavor and vibrant color
- Garlic: Fresh cloves, peeled and thinly sliced for bold, aromatic flavor
- Extra Virgin Olive Oil: Adds richness and helps create a flavorful marinade
- Sea Salt: Enhances the natural sweetness of the roasted peppers
- Fresh Parsley or Basil: Adds a fresh, herby finish just before serving
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Leave The Skin On: You can leave the skin on and still achieve the same delicious “char” flavor.
- Add Capers or Olives: For a more savory, briny twist.
- Add Acid: A splash of red wine vinegar or lemon juice brightens the flavor. Try my Pickled Italian Vinegar Peppers next!
- Add Capers or Olives: For a more savory, briny twist—similar to the bold flavors in my Pasta Puttanesca.
How to Make Roasted Peppers Recipe
These roasted red peppers are soft, sweet, and packed with simple Italian flavor.
Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dry the peppers, then place them on the baking sheet in a single layer, no oil needed.
- Roast for 20 minutes, until the skins begin to blister and loosen. Using tongs, turn the peppers and roast another 10–15 minutes, until they are deeply charred, about 50% blackened, with wrinkled skins and slightly collapsed.
- Remove from the oven and immediately cover with parchment or place in a heat-safe brown paper bag, this traps the steam and makes peeling easy, let sit for 10–15 minutes.
- Once cool enough to handle, gently peel away the blackened skins using your fingers. It may seem easier, but don’t rinse the peppers under water to remove the seeds, you’ll wash away all those flavorful juices that make this dish so special.
- Slice the peppers lengthwise, remove the stems and seeds, then cut into strips. Place the peppers in a bowl.
- Add the sliced garlic, olive oil, and a generous pinch of sea salt, then gently toss to combine. Add the basil or parsley, if desired. Let the peppers marinate for 30–60 minutes before serving so all the flavors come together.
Roasted Peppers FAQs
Store the peppers in oil in a sealed container in the refrigerator for 1-2 weeks. The key is to make sure that the olive oil is covering the top layer of the peppers. Olive oil preserves anything underneath the it. If you take some peppers out and notice the peppers are exposed simply add more olive oil to the top. For longer storage the peppers can be frozen. Remove the garlic and add the peppers and oil into a freezer safe container. Freeze for 3-6 months.
Yes, grilling works great and adds extra smoky flavor. Turn them until charred on all sides, then steam and peel as usual.
They’re best served at room temperature, but can be enjoyed slightly warm or chilled.
Serving Suggestions
Once you start making peppers this way, you’ll find yourself reaching for them on just about everything. Serve these roasted red peppers with Italian Bread Recipe (No Knead Crusty Bread) for a simple appetizer, or add them to Salami Cups for an easy antipasto bite! They’re also delicious tossed into salads like, like this Famous La Scala Chopped Salad Recipe (Italian).
You can also use them to make this Crispy Rice Salad, Caprese Pasta Salad, and Roasted Red Pepper Pasta Sauce (Creamy). For something more substantial, they pair beautifully on top of an Easy Grilled Chicken Sandwich or Pizza Rustica, adding a sweet, smoky contrast that brightens every bite.
My Pro Tips
Recipe Tips
- Flavor improves over time: The peppers become more infused and flavorful the longer they sit in the marinade.
- Store fully covered in oil: Make sure the peppers are always submerged in olive oil to help preserve freshness and flavor.
- Olive oil will solidify when chilled: This is completely normal. When ready to eat or serve, remove the desired amount from the jar and heat in microwave for 15-20 seconds or leave peppers out at room temperature for 1 hour.
More Appetizer Recipes
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Homemade Roasted Peppers Recipe
Ingredients
- 5 bell peppers, mix of red, yellow, and orange for the best flavor
- 2-4 cloves garlic, peeled and thinly sliced
- 4 tablespoons extra virgin olive oil, plus more for storing
- 1/2 teaspoon Sea salt, more to taste
- Fresh parsley or basil, finely chopped, optional, for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and dry the peppers, then place them on the baking sheet in a single layer, no oil needed.
- Roast for 20 minutes, until the skins begin to blister and loosen.
- Using tongs, turn the peppers and roast another 10–15 minutes, until they are deeply charred, about 50% blackened, with wrinkled skins and slightly collapsed.
- Remove from the oven and immediately cover with parchment or place in a heat-safe brown paper bag, this traps the steam and makes peeling easy, let sit for 10–15 minutes.
- Once cool enough to handle, gently peel away the blackened skins using your fingers. It may seem easier, but don’t rinse the peppers under water to remove the seeds, you’ll wash away all those flavorful juices that make this dish so special.
- Slice the peppers lengthwise, remove the stems and seeds, then cut into strips. Place the peppers in a bowl.
- Add the sliced garlic, olive oil, and a generous pinch of sea salt, then gently toss to combine. Add the basil or parsley, if desired.
- Let the peppers marinate for 30–60 minutes before serving so all the flavors come together. Store in the fridge in olive oil for up to 5 days, and serve at room temperature for the best flavor.
- Serve as an antipasto, layered on crusty bread, or alongside grilled meats, this is one of those simple dishes that feels like Italy on a plate. Mangia!
Notes
- Flavor improves over time: The peppers become more infused and flavorful the longer they sit in the marinade.
- Store fully covered in oil: Make sure the peppers are always submerged in olive oil to help preserve freshness and flavor.
- Olive oil will solidify when chilled: This is completely normal. When ready to eat or serve, remove the desired amount from the jar and heat in microwave for 15-20 seconds or leave peppers out at room temperature for 1 hour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ciao, Elena! This recipe is a 10-star genius!!! I cannot believe I never thought of slicing the peppers before roasting. All the time I spent with gooey fingers peeling off skin is thankfully a thing of the past. I LOVE roasted peppers and these are every bit as delicious as those roasted whole. I actually like them even better with the skin. I am always stocked with DeCecco bucatini, so I have made these a lot since finding your recipe. I am making them tonight to add to some yummy white beans I just cooked from scratch. Grate a little parm, warm some crusty bread, heaven! Thank you so much for sharing your idea. My Italian half just loves the elegant simplicity!
So happy you loved it! I love how simple it is to make and still delivers tons of delicious roasted red pepper flavor. Enjoy!