Sure you can buy roasted peppers in a jar at the supermarket, but there is really no reason to do that when it is so easy to roast your own. After I roast the peppers I like to store them in an airtight container tossed with some extra-virgin olive oil and sliced garlic. They will last about 2 weeks in the fridge.
Roasted peppers have so many uses I won’t try to list them all here. But, just to name a few, they can add a little punch to crostini, mozzarella salad, cold antipasti, and sandwiches. You can even use them in a Hand Rolled Lasagna.
PrintRoasted Peppers Recipe
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5 from 1 review
- Total Time: 25 minutes
Ingredients
Scale
- 4–6 bell peppers, washed and patted dry
- 2 garlic cloves sliced thinly
- 1/4 cup extra-virgin olive oil
Instructions
- Wash and dry peppers.
- Place on a baking sheet or rack about 4-5 inches from broiler or directly on a grill or gas burner.
- When the skin of the pepper is black and looks burnt, it is ready to be turned. Continue turning each pepper until each side is blackened.
- Place peppers inside a brown paper bag or in a covered bowl. The steam from this will loosen the skin from the pepper, making it easy to remove. Set aside to cool.
- When cool enough to handle, peel off the charred skin, remove the core and all seeds. Do not rinse them under water. This will rinse away the flavor.
- Tear into filets. Add the oil, and garlic. Toss, and store, refrigerated in an airtight container.
- Prep Time: 5 min
- Cook Time: 20 min
4 Responses
Bravo! Your method is the real thing. My Mother was 100 yrs . . . & this is the way she always roasted peppers. I’m 82 yrs . . . & do the same.
Not fancy or complicated, but the result is always deliziouso.
Oh my God . . . I love being Italian!
Thanks Marilyn.Happy you approve!
I made this recipe and it is great. My mother made and always had roasted peppers in the frig especially to use on Italian bread and ham sandwiches. I think she used Italian (sweet) peppers but I am not sure of that.
I always cook the garlic in some olive oil. Then i add the roasted peppers to it letting them get coated with the garlic and oil. Raw garlic is too strong for us.