Subtly flavored, charred to perfection and swimming in a concoction of deliciousness, these Italian roasted sweet peppers are a treat for your taste buds!
This recipe is a great way to store some of that summer produce for a longer time, and use it in its humble element.
Roasted peppers are an absolute classic accompaniment in Italian cuisine, and if you, like me, love how the use of simple ingredients can sometimes create magic, you’ve got to give this recipe a shot.
These roasted peppers are low calorie, low carb, vegan and gluten free, making it a great choice for those with dietary constraints too.
All it takes is a few minutes to whip up this delight of a condiment, and you can refrigerate it for weeks, ready to be put to use!
What's So Great About the Recipe?
I absolutely love how simple and effortless this recipe is. These Italian roasted sweet peppers taste so much better than the jarred versions out there, and are actually pretty healthy too.
Plus, they’re incredibly versatile- you can enjoy them in so many different ways, so don’t be surprised if you run out of them faster than you had expected.
I think they would be a great addition to my new favorite chickpea egg salad, that I love having as a healthy lunch.
- Red bell peppers
- Olive oil
- Chili flakes
See recipe card for quantities.
How to Make the Roasted Sweet Peppers
Cut the peppers in half lengthwise. Place them on a baking sheet with some thyme and garlic and bake for 20-30 minutes.
Allow the peppers to cool down and remove the charred skin as much as you can. Cut into strips.
Add them to a bowl or a glass jar with the rest of the ingredients and set aside for a few hours.
Refrigerate for up to a day and use whenever needed!
Substitutions & Variations
- This recipe calls for the use of a simple vinaigrette of Italian herbs and spices, honey and some vinegar. If you want, you can just choose to marinate the sweet peppers in olive oil and the herbs.
- If you don't have vinegar but still want to lend a bit of a tangy flavor to these roasted peppers, some lemon juice can do the trick.
- If you can, use extra virgin olive oil for this recipe. The flavor and deliciousness it will bring into it is unmatched.
If you're planning to make these oven roasted sweet peppers for a party or guests, consider making them days in advance. Doing this will allow the flavors to develop even more!
For almost all of my leftovers and make-ahead recipes, I like to use meal prep containers that are sturdy, airtight and affordable, and that's what I did for these marinated peppers too.
If you don't have these containers, you can also use any glass jar with a lid. Just remember to use a clean spoon to serve the peppers, and refrigerate the leftovers immediately.
These peppers can last for a week in the refrigerator if handled well.
Tips & Tricks to Nail the Recipe
- Remember to use the best, juiciest and most and most plump and uh wrinkled peppers that you can get your hands on.
- Make sure your oven is at the highest possible temperature under the broiler option, and is preheated before you put the tray in. The point is to emulate flame high heat to get that nice char on the skin of the peppers.
- To help make peeling the burnt skin off easier, transfer the peppers, still hot, out of the oven, in a bowl and cover the bowl with a plate or a lid and leave it for a few minutes. The steam and condensation will make it much easier for you to peel the skin.
- You can also choose to freeze these roasted sweet peppers if you want to. Just make sure you use a freezer safe bag or container to keep the freezer burn away.
Serving Ideas & Suggestions
These versatile oven roasted sweet peppers can be enjoyed in a number of different ways. You can top them on your morning toast along with some fresh basil leaves and crumbled feta or goat’s cheese, or use it as a topping for your homemade pizzas.
These roasted peppers can also elevate your pasta salads, and can be a fantastic side to your grilled meats and proteins.
I also think they can be a great base for homemade pasta sauces and pesto's or practically any other Italian inspired condiment.
More Interesting Recipes
You sure can! You can use green, yellow and orange peppers for this recipe too!
Red peppers are the ideal choice because they have that perfect bright color, but you could use any of these or even a mix of two or more of these peppers.
You can! Just remember that pan frying the peppers won’t get that perfect, even char on the outside, which means you probably won’t be able to remove their skin off as effortlessly as you would if you would have broiled them.
You can grill the peppers on a grill pan, an outdoor or an indoor grill. Just remember to allow them to cool down completely, remove as much of the blackened bits as you can, and then slice them and use them for the recipe.
I love the idea of adding in some fresh garlic into the mix. Roasted garlic tastes wickedly delicious and it’s flavors work wonderfully with the sweet peppers we’ve used in this recipe.
And if you prefer a bit of heat, you can also add some jalapeños or cherry tomatoes into the mix.
Looking for other recipes like this? Try these:
Italian Roasted Sweet Peppers
- ½ cup olive oil extra virgin
- 3-4 cloves garlic
- 4 red bell peppers medium
- 5-10 basil leaves
- 1 teaspoon oregano
- 1 tsbp honey
- 2 tablespoon vinegar
- 2 thyme sprigs
- 1 teaspoon Black pepper
- ½ teaspoon Red pepper flakes
- 1 teaspoon Salt
- Cut the peppers in half lengthwise. Place them on a baking sheet with some thyme and garlic and bake for 20-30 minutes.
- Allow the peppers to cool down and remove the charred skin as much as you can. Cut into strips.
- Add them to a bowl or a glass jar with the rest of the ingredients and set aside for a few hours.
- Refrigerate for up to a day and use whenever needed!
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove