Appetizers & Snackscoleycooks5.0
Homemade Roasted Red Peppers Recipe
These Italian-style roasted red peppers make the ultimate antipasto and snack, especially in summer when bell peppers are at their peak. Learn how to roast and peel them like a pro so you can make them again and again with ease.
👥 1 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 25 min🔥 Cook: 25 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- knife
📝 Preparation Steps
1
Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
2
Place whole bell peppers on the baking sheet and drizzle lightly with olive oil. Use your hands to coat the peppers evenly with the oil.
3
Roast the peppers for ⏱️ 10-25 minutes, turning occasionally, until the skins are charred and blistered on all sides and the peppers have collapsed slightly.
4
Remove the peppers from the oven and immediately transfer them to a large bowl. Cover tightly with plastic wrap or a kitchen towel and let steam for ⏱️ 15-20 minutes. This will help loosen the skins.
5
Once the peppers are cool enough to handle, peel off the skins. They should slip off easily, but you can use a small knife to help with any stubborn spots. Remove and discard the stems, seeds, and white membranes.
6
Tear or slice the peppers into approximately 1-inch strips and place them in a clean bowl.
7
Add the olive oil, garlic, parsley, vinegar and salt, then mix to combine.
garlic (finely minced)1 clove
8
Allow the peppers to marinate at room temperature for at least ⏱️ 1 hour before serving, or refrigerate for up to 3 days for more developed flavor.
Nutrition Facts
calories
829 kcal
fat Content
74 g
serving Size
1 serving
fiber Content
15 g
sugar Content
30 g
sodium Content
2359 mg
protein Content
7 g
carbohydrate Content
44 g
saturated Fat Content
10 g
unsaturated Fat Content
62 g
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