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bottle of colorful roasted peppers.

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.
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 35 minutes
Servings 10 makes 1 pint total
Calories 118kcal
Author Toni Dash


  • 1-pint glass jar with lid


  • 6 bell peppers any color or a mixture
  • 1 head of garlic
  • 1/2 cup Olive oil


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.


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.


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