Homemade Roasted Peppers Recipe
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.
Servings: 6 servings
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
Calories: 110kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 198mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3105IU | Vitamin C: 127mg | Calcium: 9mg | Iron: 0.5mg
