Italian Roasted Peppers

If you love the sweet, smokey flavors of Italian Roasted Peppers, this is a recipe you won't want to miss!

Italian Roasted Peppers in the oven are so easy to make at home with the natural sweetness and flavor of peppers being intensified and deepened during roasting.

I learned how to prepare Italian Roasted Peppers when I was a young child. This recipe has always been a staple in my home especially growing up when we grew all our vegetables.

While the garden was in full swing, my mother would make Italian Roasted Peppers regularly and freeze them for later.  Roasting sweetens and intensifies the flavor of the sweet peppers. You can use them on focaccia, pizzas, and pasta dishes.

The Italian way to dress roasted peppers is simply with good olive oil, sliced fresh garlic and a sprinkle of salt. The sliced garlic will impart good flavor, you don’t have to eat it! If you like anchovies, reduce the salt and instead add a few anchovies to add seasoning and extra flavor.

Italian Roasted Peppers pair well with fried meatballs, spiedini and my Italian baked chicken thighs. Another regular side dish on our family table is Italian-style green beans and potatoes.

Why you’ll love this recipe

• Easy - Once you know how easy it is to prepare oven roasted peppers, you’ll wonder why you’ve never made them before. There’s nothing complicated about this recipe and that’s what I love about it and you will too!
• Flavor and Aroma - The flavor is something you’ll be expecting but the aroma that fills your kitchen when you roast peppers is enticing and completely mouthwatering. 
• Versatility - Italian Roasted Peppers are invaluable to have in the fridge. You can put them in a salad, pasta or in a sandwich. Plus they’re a wonderful side dish for almost any beef, chicken or fish dish

What is the best method for roasting peppers?

In my opinion, the best way to make Italian Roasted Peppers is in the oven. It's easy and no fuss. Simply pop whole sweet peppers onto a rimmed baking sheet and roast in a hot oven until charred and blackened. The whole peppers steam inside, and soften while the skin on the outside lifts easily.

However, there are a few other methods that you may have seen in cookbooks or on various sites.

You could hold a red pepper over a flame (with tongs, of course!) but this means you can only roast one pepper at a time which is slow and dangerous!

Alternatively, you could slice each pepper in half, scoop out the seeds, lay them cut side down on an oven pan and roast them under the broiler. With this method, I find it hard to get an even roasting on all sides.

What about an open fire? Sure, throw them in and go for it. Just be careful with this method that you don’t completely burn your peppers. You will have to be very vigilant!

This is why the best way to prepare Italian Roasted Peppers is in the oven.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

Ingredients

• Bell peppers - Be sure to choose firm, unblemished bell peppers that feel heavy for their size and have smooth, shiny skin. You can use other colored peppers, such as green or yellow, however, I find that green peppers, in particular, are harder to peel and not as sweet.
• Olive oil - I will show you how to roast peppers in the oven without the need to add any oil. However, once you have roasted sweet peppers, you'll want to marinate Italian style and that’s where olive oil comes in. Use an olive oil you like the taste of. Extra virgin olive oil can also be used. Keep in mind that olive oil will solidify at cold temperatures so remove the marinated roasted red peppers from the fridge a few minutes before before serving.
• Garlic - fresh garlic gives the best flavor to the dressing. Jarred garlic is too strong for this recipe.
• Salt - fine salt is best for seasoning these Italian Roasted Peppers.

As well as making Italian roasted peppers, you can make Italian fried peppers or nonna's peperonata.

Instructions

Before you begin making this Italian Roasted Peppers recipe, preheat the oven to 425ºF (220ºC). Wash and dry the bell peppers.

Hint: Covering the roasted peppers with parchment paper or heat-safe plastic like an oven bag as soon as they come out of the oven can help steam and lift the skins more easily. Alternatively, transfer the roasted peppers to a bowl and cover with plastic wrap for the same purpose.

Variations

• Traditional Piedmontese Roasted Peppers - add a couple of sliced anchovy fillets as my mother-in-law does. 
• Herby - add a sprinkle of dried oregano or fresh chopped basil or mint.
• Red Pepper Flakes - while not traditional, a tiny pinch of red pepper flakes adds an extra flavor and dimension.

Equipment

For these Italian Roasted Peppers, you’ll need a large baking rimmed baking sheet. Just a small rim to keep the juices contained. Also the regular kitchen staples such as knives, spoons and a small bowl.

Storage

Italian roasted peppers last in the fridge for about 5 days. Be sure to keep them submerged in the oil.

To freeze, roast, peel and slice the bell peppers as in the recipe. Freeze before dressing with oil, garlic and salt. Layer roasted peppers in sealed containers or heavy-duty, zip-lock bags and freeze for up to 3 months.

Tips for Success

1. Use a rimmed baking sheet to catch the juices that the bell peppers will release. You can line the baking sheet with nonstick parchment paper or aluminum foil to make cleaning up easier. 
2. The roasting time will vary depending on the size of the bell peppers. Small peppers will take less time than larger bell peppers. It will take around 30-40 minutes to roast medium-sized peppers in the oven. You will need to turn them once or twice for even roasting.
3. If you make roasted mini sweet peppers, the roasting time will be much less. Keep an eye on them and turn when one side is becoming blackened.
4. Once out of the oven, I usually cover the roasted peppers with parchment paper. This steams any skin that is still sticking making it easier to remove. Alternatively, I’ll cut open a plastic freezer bag and drape that over the roasted peppers
5. Allow the bell peppers to cool a little before using a small knife or your fingers to remove the blackened skin which will be quite loose. Then use a knife to split the roasted peppers. The stem and seeds should just peel away.

FAQ

Serving Suggestion

Roasted Italian Peppers are best served at cool room temperature to enjoy the full flavors. Take them out of the fridge a 15 minutes or so before serving. 

I love them in a pasta salad or included in a delicious antipasto with Instant Pot Cauliflower and ciabatta garlic bread. These Italian Roasted Peppers are also the perfect side dish for Ricotta Spinach Pie and Italian Braised Chicken.

Now that you know how to make Italian Roasted Peppers, you'll never want the jarred version again!

More Italian recipes you'll love

Cavatelli - easy handmade pasta.
Italian Rice Balls - also known as arancini.
Bagna Cauda - warm anchovy dip.
Cannoli Cake - all the delicious flavors of cannoli in a cake!
Italian Fried Peppers - another great summer dish.

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Recipe

This updated and improved recipe was first published on Marcellina in Cucina on March 13, 2019.