Italian Roasted Peppers

roasted red peppers on a glass jar on a striped napkin

Tender and flavorful roasted red peppers come together in no time. Make them in bulk for entertaining or to add to salads and sandwiches all week long!

Course Condiment, Side Dish, Snack

Cuisine American, Italian

Prep Time 5

Cook Time 30

Steaming (optional) 10

Total Time 45

Servings peppers

Calories 95kcal

Author Lizzie Streit, MS, RDN

Ingredients

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

Instructions

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.

Notes

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.

Nutrition