Roasted Peppers in Oil with Garlic
Roasted Peppers are easy to make and taste delicious. Layered with olive oil and garlic, they become a perfect topping or filling for many uses. Any color peppers can be used.
Servings 10 makes 1 pint total
Calories 118kcal
Equipment
- 1-pint glass jar with lid
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
How to Store
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.
Nutrition
Calories: 118kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 151mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2235IU | Vitamin C: 91.2mg | Calcium: 5mg | Iron: 0.4mg