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bowl of roasted red peppers on wooden board
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5 from 2 votes

Roasted Red Peppers

Roasted red bell peppers topped with garlic and olive oil are a classic Italian American dish that's simple and delicious. The sweet, smoky flavor of the roasted peppers is enhanced by the garlic and olive oil, creating a versatile and flavorful side dish that's perfect for sandwiches, salads, pasta dishes, or served as an antipasto.
Prep Time10 minutes
Cook Time20 minutes
Resting and Finishing Time40 minutes
Total Time1 hour 10 minutes
Course: Appetizer
Cuisine: Italian, Italian American
Servings: 4 servings
Calories: 63kcal
Author: Marie

Ingredients

  • 4 medium red bell peppers washed and dried
  • 1 tablespoon olive oil
  • 1 clove garlic smashed and minced
  • 1/4 teaspoon salt or to taste

Instructions

For Oven Roasting

  • Preheat oven to 450°F (230°C).
  • Place the peppers on a baking sheet lined with aluminum foil or parchment paper.
  • Roast for about 25-30 minutes, turning them halfway through.
  • Continue roasting until the skin is charred and blistered and the peppers have collapsed and softened a bit.

For Oven Broiling

  • Preheat your oven to the broil setting.
  • Place peppers on a baking sheet lined with aluminum foil or parchment paper.
  • Put them under the broiler, about 4-6 inches from the heat source.
  • Turn the peppers occasionally until all sides are charred and blistered and the peppers have collapsed and softened a bit.

For All Methods

  • After the peppers are well charred and have collapsed a bit, immediately transfer the peppers to a food safe plastic bag or container and seal to capture steam.
  • Allow to steam for at least 20 minutes or so.
  • When cool enough to handle, open the bag or container, and gently rub the skins off the peppers, remove the stems and remove the seeds. DO NOT rinse.
  • Using a cutting board, slice the peppers into thick long strips.
  • if not serving right away keep refrigerated until serving or freeze prior to seasoning
  • When ready to eat, toss with olive oil, salt, and minced garlic.

Notes

Other Roasting Methods: 

  • Grill: Preheat your grill to medium-high heat. Brush the peppers with a little oil to prevent sticking. Place the peppers directly on the grill grates and cook, turning occasionally, until the skin is charred and blistered. 
  • Gas stove flame: Place the pepper directly on the open flame of a gas stove burner. Rotate the pepper occasionally with tongs until the skin is charred and blistered all over. Be cautious and ensure proper ventilation while using this method.
  • Electric stove burner: If you have an electric stove, you can use a burner element instead of an open flame. Place the pepper directly on the hot burner and rotate it until all sides are charred and blistered.

Storage: 

  • Refrigeration: Roasted peppers can be stored in an airtight container or a resealable plastic bag in the refrigerator. They should stay fresh for up to 5 days.
  • Olive Oil Bath: For extended storage, you can place the roasted peppers in a clean jar or container and cover them with olive oil to create an "olive oil bath." This method can help preserve the peppers for a week or two in the refrigerator. Just ensure that the peppers are fully submerged in the oil to prevent spoilage.
  • Freezing: Roasted peppers freeze well, so you can prepare a large batch and store them for later use. Lay the cooled roasted peppers on a baking sheet in a single layer and freeze them until firm. Then, transfer the peppers to a freezer-safe bag or container. They can be stored in the freezer for up to 6 months.

Nutrition

Serving: 1g | Calories: 63kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 254mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 153mg | Calcium: 10mg | Iron: 1mg