You’ll never buy Roasted Peppers again after you see how easy they are to make and their delicious flavor. Layered with roasted garlic and oil they become a great filling and topping you’ll love.
Roasted peppers start with whole peppers which have the outer skin charred and removed. This leaves a soft, tender pepper with a wonderful cooked flavor unique to roasted peppers. High temperatures bring out the natural sugars in the peppers which give them the fantastic flavor people love.
Though red peppers are the most popular to roast, any color bell pepper or type of pepper can be roasted with delicious results.
Roasted Red Peppers are a popular ingredient in everything from Italian food dishes to everyday casseroles. But red peppers are just the start! Any peppers, sweet or spicy, can be roasted with one of the following methods.
Layering them in olive oil and roasted garlic is an easy favorite and can be used in many delicious ways!
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Recipe Ingredients Notes
Bell Peppers are all that is needed for roasting! No oil is added in the roasting process.
Though we used colorful bell peppers for this recipe any type of peppers can be roasted in one of the following methods.
For the recipe shown here we used green bell peppers, yellow bell peppers and red bell peppers. The combination creates a beautiful visual presentation as well as excellent results for great flavor.
How to Roast Peppers
There are multiple ways to roast peppers. They all come down to the same steps of burning or charring the skin, and removing it.
All of the following methods of how to roast peppers will yield great results. Whole peppers are used for each of the following methods.
Our preferred method? They all work great.
- In the summer using a grill is an easy way not to heat up the kitchen.
- Otherwise the oven method is easy and good and allows multiple peppers to roast at a time.
- The gas burner oven requires you full attention and roasting one at a time.
How to Roast Peppers in the Oven
- Position the top shelf in the oven to be 5 inches below the broiler element.
- Place the peppers in a single layer on a rimmed baking sheet lined with a piece of foil and on the top shelf.
- Allow the peppers to char on the top facing side (1-2 minutes usually).
- Rotate with tongs to expose a new side to the broiler.
- Repeat until all sides of the pepper are charred.
How to Roast Peppers on a Gas Stove Burner (stove top)
- Place the pepper directly on the metal grate above a gas burner turned to medium-high heat.
- As the lower side of the pepper chars, rotate with metal tongs to expose a new side.
- Repeat until all sides of the peppers are charred.
How to Roast Pepper on an Outdoor Grill
- Heat a gas grill to 400 degrees OR use a charcoal grill with active flames.
- Place the peppers on the grill grate above open flame.
- As the skin side facing the grill becomes charred rotate the peppers with metal tongs to a new side.
- Repeat until all sides of the pepper are charred.
For All Methods
- Transfer peppers into a large plastic zipper close bag and seal. Or place them in a mixing bowl and cover with plastic wrap.
- Allow to steam for 15-20 minutes.
- Remove the roasted peppers and peel the charred skin off (it will have begun to separate from the pepper flesh). Discard the peeled skin, remove the inner membrane and seeds.
NOTE: If needed scrape it off with a dining knife (not sharp) or run it under water and massage the charred skin off.
Roasted Peppers in Oil with Garlic
A favorite way to add more flavor to roasted peppers is the to soak them in oil with roasted garlic. The flavors are irresistible!
Layered in a decorative jar the mixture is perfect on on crusty bread as an appetizer.
How to Make it
For detailed instructions refer to the printable recipe card at the end of the blog post.
- Slice the top 1/4-inch off a head of garlic. Place in foil and drizzle with olive oil.
- Put in a preheated over or grill. Allow to roast for 40 minutes or until soft.
- Halfway through the roasting, follow one of the methods above to roast the bell peppers.
- When done, halve the peppers, remove the seeds and stem. Slice into 1/2-inch slices (or desired size).
- Layer the roasted pepper slices with the roasted garlic in a jar. Cover with olive oil.
How to Store Peppers in Oil
Refrigerator: Store the peppers in oil in and airtight container the refrigerator for a week.
Freezer: For longer storage the peppers can be frozen. Remove the garlic and add the peppers and oil into a freezer-safe container or freezer bag. Freeze for 3-6 months. Peppers can also be frozen without oil.
Storage Tips
- Olive oil will solidify when cold in the refrigerator. When ready to eat or serve, remove the desired amount from the jar and heat in microwave for 15-20 seconds or leave peppers out at room temperature for 1 hour.
- The peppers will be softer after freezing.
How to Use Roasted Peppers in Oil
- On an Antipasti platter
- In sandwiches
- On crusty bread for Bruschetta
- On salads or chopped and added to salads (like a quinoa salad)
- As omelet filling (chop first)
- On pizza or flatbread
- Pureed into soup
- Blended into a sauce
- Pureed into a dip
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Recipe
Roasted Peppers in Oil with Garlic
Equipment
Ingredients
- 6 bell peppers any color or a mixture
- 1 head of garlic
- 1/2 cup Olive oil
Instructions
Roasting the Garlic
- Preheat grill or Heat oven 375 degrees. Note: this can also be done on a gas grill.
- Peel away the outer layers of the garlic bulb. Cut about ¼-inch off the top of the garlic head, exposing the individual cloves of garlic.
- Drizzle garlic head with 1 teaspoon of olive oil and wrap in tin foil.
- Roast garlic in preheated oven or grill for 40 minutes or until soft.
Roasting the Peppers
- About halfway into the garlic roasting time, start roasting the peppers. Using a gas burner, heated grill or under a broiler, allow the bell peppers to char (blacken) on all sides. As one side blackens use tongs to rotate the pepper to char all sides fully.
- Remove charred peppers from oven or grill and place in a plastic bag (sealed) OR a mixing bowl covered with plastic wrap. Allow to sit for 15-20 minutes.
- Peel the charred skin off the pepper. TIP: using a dining knife, running under water and massaging can help remove stubborn skin. NOTE: if desired some of the charred skin can be left for looks and/or flavor.
- Cut peppers in half, remove the seeds and stems, then slice into strips.
- Squeeze the garlic cloves out of their skin and toss with roasted pepper strips.
- Layer peppers and garlic into glass jar. Pour olive oil into jar until the peppers are submerged and covered.
- Tightly cover jar with lid and refrigerate for up to 1 week.
Notes
- Olive oil will solidify when cold in the refrigerator. When ready to eat or serve, remove the desired amount from the jar and heat in microwave for 15-20 seconds or leave peppers out at room temperature for 1 hour.
- The peppers will be softer after freezing.
Nutrition
Originally published: July 10, 2019
Katerina @ diethood .com says
My favorite way to eat roasted peppers!! I can’t wait to try this!! YUM!!
Tara Pittman says
I love roasted red peppers. This recipe would be good to make for pizza night
Mikayla says
Thank you SO much for the broiler instructions! I love roasted red peppers but I don’t have a gas range. This is absolutely fabulous and I’m excited to try out other peppers now too.
April says
I’ve never had any other roasted pepper except red….I can’t wait to try this on all sorts of peppers!
Roxana says
Such a simple recipe to have flavorful peppers handy to use it in many different ways. Love the detail.
Dannii says
We love putting these with halloumi in a sandwich.
Toni Dash says
Yum!!
Kristyn says
Thanks for sharing this! Roasted peppers bring so much flavor to recipes. I love the idea of having them on hand!
Eden says
These turned out so good!! Thank you for sharing!
Beth Pierce says
What a savory recipe! I can use these in so many recipes; excited to be able to have these on hand!
debi at Life Currents says
I would use these on everything! Pizza, sandwiches, in pasta. Oh the possibilities are endless. Great recipe!