Roasted Pepper Recipe (Two Ways!)
How to roast peppers two easy ways (in the oven or on the stovetop), plus how to marinate them for later use! Italian marinated peppers will last in the fridge for 1 to 2 weeks, and they are great as an appetizer, on sandwiches, pasta, soups, and more!
Servings: 5 peppers
Ingredients
- 4 to 5 bell peppers (any color)
- extra virgin olive oil
- 2 cloves garlic (chopped)
Instructions
To Roast Bell Peppers on the Stovetop
- Turn your gas burner to medium. Put a bell pepper directly over the flame. Grill, turning around regularly with a pair of tongs, until the pepper is charred and very soft (about 15 minutes or so). You can use more than one gas burner if you like to cook several peppers at once. (Be sure to maintain a safe distance from the heat source).
To Roast Bell Peppers in the Oven
- Heat the oven to 450°F. Arrange the peppers in a single layer on the pan. Roast on the center rack of your heated oven for 25 to 40 minutes, turning the peppers occasionally to ensure they soften and char well on all sides. You can also broil the peppers, but watch them carefully so they don't burn.
Cover and Steam the Peppers
- When the peppers are fully roasted, immediately transfer them to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 to 15 minutes or so until they are cool enough to handle. This will help you peel them easily.
Peel and Seed the Peppers
- When the peppers are cool enough to handle by hand, uncover the bowl. Handling one pepper at a time, hold from the top (by the stem), poke a small hole to release any liquid from within the peppers. Peel and discard the charred skin(this will be a bit messy). Slice the pepper open, scrape and discard the seeds.
To serve
- As an easy appetizer, arrange the sliced peppers on a platter and add some burrata or mozzarella and seasonings of your choice. I used garlic and crushed red pepper flakes. Add some sliced rustic bread to serve.
Marinate for Later
- You can use your roasted peppers immediately. To marinate them for later, slice the roasted and peeled peppers up into strips and put them in a glass jar. Pour some good extra virgin olive oil on top to cover the peppers (I like to add sliced garlic, a pinch of kosher salt, and some crushed pepper flakes for flavor). Seal the jar shut and store in the fridge. They will keep for 1 to 2 weeks.
Video
Notes
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, spices and more.
- Review the post above for ideas and ways to use these roasted peppers.
- Nutrition information is an estimate based on 5 roasted bell peppers only, with a serving size of 1 pepper (which can be shared among 2 to 3 people for an appetizer).
Nutrition
Calories: 38.7kcal | Carbohydrates: 7.6g | Protein: 1.3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 255.9mg | Fiber: 2.5g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152.3mg | Calcium: 10.5mg | Iron: 0.5mg
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