Marinated Roasted Red Peppers
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!
This post may contain affiliate links.
Roasted Red Peppers Recipe
This is a classic red pepper recipe I’ve been making forever. They’re always on my antipasto platters and make a great side dish or snack, particularly during peak bell pepper season in the summer.
The key to this recipe is using high heat to roast whole peppers until their charred skins blister, then letting them steam under plastic wrap or a kitchen towel to loosen the skin.
This gives you soft, sweet and slightly smoky roasted peppers that are perfect for marinating. I keep it simple with just a little extra virgin olive oil, garlic cloves, parsley, and red wine vinegar to bring out the sweet pepper flavor.
You can use this roasting process with any type of pepper, like yellow peppers or green bell peppers, or try it with chili pepper varieties such as poblanos, long hots, hatch chiles or jalapeños.
Roasting your own peppers at home is so much better than anything that comes in a jar, and is way easier than you think!
Want more Italian appetizer recipes? Try this elegant beef carpaccio, these crispy Sicilian arancini, or an Italian inspired tuna tartare.
Why This Recipe Works
- Make-ahead friendly! The flavors actually improve after resting.
- Such an easy recipe that works with all different pepper varieties.
- Versatile and customizable with your favorite herbs and spices.
Ingredients For Marinated Roasted Red Peppers
Red bell peppers - Look for firm, shiny, and heavy peppers with vibrant color at the farmers market or the grocery store. Try to select similarly sized peppers so they all cook evenly.
Garlic cloves - Fresh garlic adds a punch of flavor and balances the sweetness of the roasted peppers.
Extra virgin olive oil - Use a high-quality oil for the best results. It enhances the rich flavor and improves the texture. Learn how to choose the best Italian olive oil in my guide.
Red wine vinegar - Used to add a little bit of brightness, for an extra sweet touch you can replace it for balsamic vinegar, but it will affect the color.
Parsley - I like using Italian parsley for its bright, fresh taste and ability to retain color after a few days. Basil is another option, but it dulls much faster.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Rimmed baking sheet
- Parchment paper or aluminum foil
- Large bowl
- Plastic wrap
- Cutting board
- Kitchen towel
- Sheet pan
How to Make Roasted Red Peppers
- Preheat the oven temperature to 450°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Place whole red bell peppers on the sheet in a single layer and drizzle lightly with extra virgin olive oil. Use your hands to coat them evenly.
- Roast for 10-25 minutes, turning occasionally, until charred skins form and peppers collapse slightly.
- Immediately transfer to a large bowl and cover with plastic wrap or a kitchen towel. Let steam for 10-15 minutes. They may need extra time depending on the size of the peppers, so budget 15-20 minutes for larger peppers.
Pro Tip: Steaming helps loosen the skins. My preferred method is to do it in a bowl, but you can also place them in paper bags, plastic bags or any sealed container.
- Once cool enough to handle, peel off the skin using your hands or a small knife for tough spots. Remove stems, seeds, and membranes. Avoid rinsing under water to preserve the smoky flavor.
- Slice into strips and place in a clean bowl. Add garlic cloves, chopped parsley, vinegar, pinch of kosher salt, and more extra virgin olive oil. Mix to combine.
- Let marinate at room temperature for at least one hour before serving or refrigerate for up to 3 days for more developed flavor.
Pro Tip: For longer storage, keep them in a glass container or airtight container in the fridge.
Roasted Red Peppers Recipe Tips
- Select similar-sized peppers for even cooking.
- Let the peppers cool completely before peeling to make it easier.
- These peppers can be served at room temperature or cold from the refrigerator but bring to room temperature before serving for the best flavor.
- The peppers will keep in an airtight container in the refrigerator for up to 1 week.
How to Use Marinated Roasted Red Peppers
These marinated roasted red peppers are ideal for rounding out an antipasto platter, but there are so many different ways to use them. They make a great addition to pasta dishes, risottos, salads, pasta salad, sandwiches, and even as a pizza topping. They're also perfect for meal prep!
Try serving them alongside briny citrus marinated olives or a few black olives, Sicilian eggplant caponata, roasted crispy chickpeas, as well as some bread, crackers, grissini or fluffy homemade focaccia for a perfect antipasto spread!
They also make a simple crostini or bruschetta, perfect as a light appetizer. Toast slices of baguette brushed with olive oil under the broil setting until golden and crisp.
Then, top with strips of the marinated peppers, a slice of fresh mozzarella or a crumble of feta cheese, a few slivers of red onions, and a pinch of salt, for a flavorful bite that’s perfect for entertaining.
Roasted Red Pepper Variations
- Char over a gas flame on your stovetop. When using an open flame like a gas burner, rotate peppers until the skin blisters on all sides.
- Wrap in a piece of foil and roast in campfire coals or a grill for a more intense smoky flavor.
- Use lemon juice instead of red wine vinegar.
- Use a food processor to blend them into red pepper hummus for a creamy dip.
- Blend them into tomato soup for a savory twist.
How to Store Roasted Red Peppers
Store roasted red peppers in a sealed glass container in the refrigerator for up to 1 week.
Can You Freeze Roasted Red Peppers?
Yes! These freeze well and are optimal for longer storage. Once cooled and peeled, transfer the roasted peppers to freezer bags for later use up to 3 months. Be sure to label them with the date.
Thaw overnight in the refrigerator and bring to room temperature before serving. Then they're ready in a moment's notice.
FAQs
One of my favorite ways is to use the oven method at high temp or switch to the broil setting for quicker results.
Absolutely. Green bell peppers are slightly more bitter, while yellow peppers are milder and sweeter.
Don’t rinse under water. Instead, use your hands or paper towels to gently remove skins while preserving that delicious smoky flavor.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Roasted Red Bell Pepper
Ingredients
- 6 red bell peppers large
- ⅓ cup extra virgin olive oil plus more for roasting
- 1 clove garlic finely minced
- 1 tablespoon fresh Italian parsley finely chopped
- 1 teaspoon red wine vinegar
- 1 teaspoon sea salt plus more to taste
- Crostini or crusty bread for serving
Instructions
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Tear or slice the peppers into approximately 1-inch strips and place them in a clean bowl.
- Add the olive oil, garlic, parsley, vinegar and salt, then mix to combine.
- 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.
Love this recipe.Tried it and my dinner guests loved it .
I'm so glad you enjoyed the recipe! Thanks for leaving a comment!