I’m sharing my version of Italian Roasted Red Peppers, a simple yet flavorful dish where whole sweet bell peppers are roasted until their skins char, then peeled and marinated with olive oil, garlic, and salt. It delivers rich smoky sweetness and is incredibly versatile as a side, antipasto, or sandwich topping
Why You’ll Love This Recipe
I love how easy and satisfying it is—no fuss, just whole peppers in a hot oven that transform into tender, smoky-sweet morsels. The aroma while roasting fills the kitchen, and after dressing, the simple flavors of olive oil, garlic, and salt feel pure and balanced. I keep a batch in the fridge for quick additions to sandwiches, pasta, or salads.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Whole sweet bell peppers (red preferred, avoid blemished green ones)
• Extra‑virgin olive oil
• Fresh garlic
• Salt
directions
• Preheat the oven to 425 °F (220 °C). Wash and dry the bell peppers. Place them whole on a rimmed baking sheet—no oil needed
• Roast for about 20 minutes, then turn and roast another 10–15 minutes until the skins are fully charred, wrinkled, and loose
• Remove from oven and immediately cover with parchment paper or transfer to a plastic bag to steam—the steam loosens the skins for easier peeling
• Once cool enough to handle, peel off the charred skins, discard stems and seeds, then slice into long strips
• Slice or mince garlic and drizzle with olive oil and salt over the pepper strips; toss gently. Let them marinate for 30–60 minutes to develop flavor
Servings and timing
This recipe serves about 12 people as an appetizer or side, with 5 minutes prep and about 35 minutes of roasting and cooling time (total 40 minutes)
Variations
I sometimes make these tweaks:
• Add sliced anchovy fillets into the garlic-salt dressing for a deeper umami note—traditional in Piedmontese style
• Sprinkle dried oregano or fresh basil after drizzling olive oil for added herbiness.
• A pinch of red pepper flakes adds gentle heat without overshadowing the sweetness.
storage/reheating
I store roasted peppers submerged in olive oil in a sealed container in the fridge for up to 5 days. The oil helps preserve them and soften the flavor
To freeze, I roast and peel the peppers first, then freeze unde dressed in sealed bags for up to 3 months. I dress them after thawing
To serve chilled or at room temperature, I remove them from the fridge about 15 minutes beforehand so the oil softens and freshness comes through
FAQs
What kind of peppers should I choose?
I choose large, firm, smooth-skinned sweet peppers. I avoid green peppers because they’re harder to peel and less sweet. Red peppers give the sweetest, most vibrant result
Do I really need to roast them whole?
Yes—roasting whole peppers allows the inside to steam while the skin chars, making peeling easy and preserving moisture. Slicing beforehand dries them out and makes peeling harder
How long should I steam the peppers after roasting?
I let them steam under cover for about 10 minutes until they’re cool enough to handle—this helps the skins slip off easily without needing to rinse or scrub
Can I marinate them ahead of time?
Absolutely—I often dress and refrigerate them for at least 30 minutes before serving. The flavors deepen over time, and they’re ready to use for several meals.
Will the olive oil solidify when refrigerated?
Yes—it does firm up when cold. I usually pull the peppers out of the fridge about 15 minutes before serving so the oil loosens and the peppers soften a bit
Conclusion
I’ve found that making Italian Roasted Red Peppers by roasting them whole, steaming to loosen skins, and finishing with garlic, olive oil, and salt yields a deeply flavorful and versatile ingredient. I keep a jar on hand throughout the week to use in sandwiches, antipasti salads, or even stirred into pasta. The process may feel simple, but the results—smoky, sweet, and aromatic—elevate nearly any dish.
Print
Italian Roasted Red Peppers
- Total Time: 40 minutes
- Yield: 12 as appetizer or side
Description
Sweet, smoky and simply marinated oven-roasted bell peppers dressed with garlic, olive oil, and salt—an easy Italian classic ready in under an hour.
Ingredients
4 red bell peppers (firm and smooth-skinned)
4 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced (or more to taste)
½ teaspoon fine salt (adjust to taste)
Instructions
Preheat oven to 425 °F (220 °C) and line a rimmed baking sheet with parchment or foil.
Wash and dry the peppers, then arrange them in a single layer on the prepared sheet—no oil yet.
Roast peppers for 20 minutes. Turn them over and continue roasting for another 10–15 minutes, until the skins are at least 50% blackened and blistered.
Remove from oven and immediately cover with parchment or plastic wrap (or transfer to a plastic bag) to let them steam and make peeling easier. Cool until you can handle them.
Peel off skins with your fingers—discard seeds and stems—then slice peppers lengthwise into strips.
Peel and slice garlic. In a bowl, whisk garlic with olive oil and salt.
Gently toss pepper strips in the garlic oil mixture. Let them marinate for at least 30–60 minutes before serving.
Serve at room temperature or slightly chilled. Perfect as a side dish, antipasto, or addition to salads, sandwiches, pasta, or frittatas.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizer
