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.
Servings: 1 2.5 cups jar
Calories: 829kcal
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.
Nutrition
Calories: 829kcal | Carbohydrates: 44g | Protein: 7g | Fat: 74g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 53g | Sodium: 2359mg | Potassium: 1544mg | Fiber: 15g | Sugar: 30g | Vitamin A: 22693IU | Vitamin C: 920mg | Calcium: 63mg | Iron: 4mg
