Wondering how to make homemade roasted red peppers? Look no further than this easy Italian roasted peppers recipe! Learn how to store them in olive oil and garlic and use them in recipes.
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Cooler temperatures may be on the horizon, but I’m still enjoying the last of summer produce in the Veg World kitchen. This week, I’ve been on a big pepper kick! I can’t get enough of colorful, delicious bell peppers.
One of the tastiest ways to use up a summer stash of peppers is to roast them. Seriously, doesn’t roasting make everything taste so good?
When it comes to red bell peppers in particular, roasting transforms them into tender and flavorful strips that taste amazing on their own, on sandwiches, in salads, blended into sauces (more on that later), or as an addition to a charcuterie board. They’re seriously so versatile.
Not to mention, the steps for my Italian roasted peppers recipe are so simple, you could do them in your sleep! Although I don’t recommend that…you know, for fire safety reasons and everything. Ready to bring a little taste of Italy to your home kitchen? Let’s give it a try!
How to Make Italian Roasted Red Peppers
For the full instructions and ingredients list, scroll down to the Italian roasted peppers recipe card at the bottom of the post. In the meantime, here’s a preview of the steps followed by my expert tips.
- Prepare the peppers. Wash the peppers under running water and pat dry. Place them on a cutting board and slice them in half lengthwise. Remove the stems and seed and discard.
- Place the peppers on a baking sheet.
- Roast the peppers at 450 degrees Fahrenheit until blackened (about 25 to 30 minutes).
- (Optional) “Steam” the roasted peppers in a bowl covered tightly with plastic wrap for about 15 minutes. This helps to loosen the skins.
- Remove the skins of the peppers.
- Cut them into thin strips. Enjoy!
How to Store Italian Roasted Peppers in Olive Oil
Roasted red peppers soak up flavors incredibly well, so storing them in olive oil and minced garlic is a must. To do that, follow these steps.
- Gather a glass jar with a lid that’s big enough to hold your roasted pepper strips.
- In the bottom of the jar, whisk together a tablespoon or so of extra virgin olive oil with some minced garlic. Use enough oil to cover the peppers. I highly recommend Partanna Extra Virgin Olive Oil.
- Place the roasted peppers in the jar and seal tightly.
- Turn the jar upside down a few times so that the oil and garlic mixture fully covers the peppers.
- Store in the refrigerator.
- Enjoy Italian roasted peppers in olive oil and garlic within five days. It’s recommended to keep oil and garlic preparations in the refrigerator (not at room temperature) and only for short periods of time for food safety reasons.
- Types of peppers: I like to use red bell peppers for my Italian roasted peppers recipe to keep it classic, but you can use other colors of bell peppers or different varieties of peppers.
- “Steaming” the peppers: If the skin of your roasted peppers is particularly stubborn to remove, put them in a bowl covered tightly with plastic wrap to help loosen the skin. You can also use a plastic or paper bag to accomplish the same thing. However, you may not need to do this step if the skin is easy to remove right away.
- Storage: Follow the tips in the above section if you want to store roasted peppers in olive oil and garlic in the refrigerator. You can also store them in a tightly sealed glass jar in the refrigerator without any oil or garlic for up to a week.
- Freezing directions: To freeze roasted red peppers, follow all of the steps in the recipe then place the pepper strips on a baking sheet. Put the baking sheet in the freezer for about 30 to 60 minutes until the strips harden. Transfer the strips to freezer bags, seal, and label. Store for up to three months in the freezer. If you anticipate that you won’t use all of your roasted peppers at one time, be sure to divide the peppers into smaller amounts in their own bags so that you don’t have to thaw all of them at once. Thaw in the refrigerator or microwave.
Roasted Red Pepper Recipes
Did you make this Italian roasted peppers recipe and need some ways to use them? I’ve got you covered! Use them in my Veggie Boursin Cheese Sandwich, Roasted Eggplant Red Pepper Dip, Italian Roasted Red Pepper Sauce, and Bruschetta with Mushrooms and Roasted Peppers.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Italian Roasted Peppers
- 4 red bell peppers - sliced in half lengthwise, stems and seeds removed
- 2 tablespoons olive oil
- 2 cloves garlic - pressed or minced
- Salt - to taste
- Black pepper - to taste
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- Prepare the peppers by slicing them in half lengthwise and removing the stems and seeds. Place them cut side down on the baking sheet. Bake for 25 to 30 minutes or until they appear wilted and blackened.
- Remove the peppers from the oven and use a spatula to transfer them to a large bowl. Cover the bowl tightly with plastic wrap and let the peppers "steam" in there for 10 to 15 minutes. This "steaming" step is optional. Its purpose is to help loosen the skin on the peppers, but if the skin comes off easily after roasting, you can skip this step. Just make sure the peppers are cool enough for you to handle (run them under running water while removing the skin if needed).
- Remove the skin from the peppers using your fingers. Cut the peppers into strips of your desired size.
- Transfer the strips to a jar with a lid. Add the olive oil and garlic to the jar and whisk together. Place the pepper strips in the jar, seal tightly, and gently shake/rotate the jar so that the oil covers the peppers. Store in the refrigerator and eat within five days. You can also keep the peppers without anything added in a sealed jar in the refrigerator for up to a week.
- This recipe yields about 1 and ¾ cups of roasted peppers, depending on the size of the peppers you use. It can easily be doubled or tripled. You will just need a second or bigger baking sheet.
- Add roasted peppers to sandwiches, salads, pasta, charcuterie boards, bruschetta, and more.
- To freeze, place the strips on a baking sheet and transfer to the freezer for a half hour or so until frozen solid. Then put the frozen strips in a bag, label, and freeze for up to three months. Thaw in the refrigerator or in the microwave.
Enjoy! – Lizzie
This post was originally published in August of 2018. It was updated with new photos and expert tips in September 2022.
Hi! How long does this keep for? 😊
Lizzie Streit, MS, RDN
Hi Diana! With oil and garlic, they will last up to 5 days in the fridge. You can also freeze them for up to 3 months.