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Roasted Peppers

Roasted Peppers Recipe

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5 from 1 review

  • 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.
  • Prep Time: 5 min
  • Cook Time: 20 min