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Roasted Peppers 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. Roasted Peppers on Grill Print
Roasted Peppers

Roasted Peppers Recipe

  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 minutes



  • 46 bell peppers, washed and patted dry
  • 2 garlic cloves sliced thinly
  • 1/4 cup extra-virgin olive oil


  1. Wash and dry peppers.
  2. Place on a baking sheet or rack about 4-5 inches from broiler or directly on a grill or gas burner.
  3. 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.
  4. 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.
  5. 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.
  6. Tear into filets. Add the oil, and garlic. Toss, and store, refrigerated in an airtight container.


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