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My Italian mother-in-law taught me how to make these roasted red peppers in oil. She doesn’t have any of her recipes written down. She just makes them like she always has for years. They can also be used on bruschetta or pureed with cream and served over pasta. I usually serve them in a relish tray as a side dish to any meal.
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- ¾ cup extra-virgin olive oil
- 1 clove garlic, minced
- 5 leaves fresh basil leaves, finely sliced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
Step 1
Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
Step 2
Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the bag.
Step 3
Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
Step 4
Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.
Step 5
Serve, storing leftover peppers in the refrigerator for up to 5 days.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat28g | 36% |
| Saturated Fat4g | 20% |
| Sodium196mg | 9% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C98mg | 492% |
| Calcium10mg | 1% |
| Iron0mg | 2% |
| Potassium132mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I love this recipe!! And, I always add some red wine vinegar (like 1/4 cup). It makes the pepper a little bit more sour which helps to bring up the appetite and acts as a great appetizer.
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I love this recipe!! And, I always add some red wine vinegar (like 1/4 cup). It makes the pepper a little bit more sour which helps to bring up the appetite and acts as a great appetizer.
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Fabulous recipe! I can’t think of one thing to change! (oops, I did leave out the salt and pepper), really saw no need for those.
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Fabulous recipe! I can’t think of one thing to change! (oops, I did leave out the salt and pepper), really saw no need for those.
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I LOVE THIS!!!!
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I LOVE THIS!!!!
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These peppers roasted up beautifully. Used only red peppers. Substituted dried basil for fresh. Popped them in a paper bag which for me worked just as well. The skins peeled away nicely leaving just the lovely flesh. Used them on pizza and in fajitas. Thanks Kim~
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These peppers roasted up beautifully. Used only red peppers. Substituted dried basil for fresh. Popped them in a paper bag which for me worked just as well. The skins peeled away nicely leaving just the lovely flesh. Used them on pizza and in fajitas. Thanks Kim~
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YUM! I had an abundance of peppers and more than enough stuffed peppers in the freezer so I tried this recipe. It was a first for me and so easy to do. I loved the way they swelled and peeled. I can’t wait to have them on pizza. Thank you KIMSCOOKINGNOW for sharing your recipe!
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YUM! I had an abundance of peppers and more than enough stuffed peppers in the freezer so I tried this recipe. It was a first for me and so easy to do. I loved the way they swelled and peeled. I can’t wait to have them on pizza. Thank you KIMSCOOKINGNOW for sharing your recipe!
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Just like my nonna and mother made, fresh from their gardens, often served at the table as part of the meal. As did the submitter?s arugula and beans dish, this evoked fond and special memories. Consider that high praise.
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A staple on every Italian’s table. Perfect in its simplicity. Thanks Kim’s Cooking Now for sharing this recipe.
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A classic dish my Italian MIL taught me to make- just this way. I used fresh and dry herbs, a little parsley and only red peppers like my MIL did. I did use less olive oil than suggested. I roasted the pepper right on my gas range but be sure to line the stove top around the burners if you do – I have those little foil burner pans just for this puropse. So delicious on a roast pork or chicken cuttlet sandwich. Thanks for posting your recipe!
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This is exactly how my Nana made peppers. Loved the sandwiches. Now I buy a bushel of multi colored peppers (when on sale) and do them when we are camping. I ration them so I can enjoy a few thru the entire winter… and remember my Nana.
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This is exactly how my Nana made peppers. Loved the sandwiches. Now I buy a bushel of multi colored peppers (when on sale) and do them when we are camping. I ration them so I can enjoy a few thru the entire winter… and remember my Nana.
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had a few leftover peppers so decided to roast them. roasted them on the gas grill then let the cool in a paper bag. just put the herbs on top of the same
peeled and sliced peppers then added olive oil. used my hands to mix thoroughly. the only thin I added was some grated orange peel. this really added to the flavor. -
had a few leftover peppers so decided to roast them. roasted them on the gas grill then let the cool in a paper bag. just put the herbs on top of the same
peeled and sliced peppers then added olive oil. used my hands to mix thoroughly. the only thin I added was some grated orange peel. this really added to the flavor. -
All guests I serve this to ask for the recipe. I found they last more than 5 days in the fridge. Great to have with BBQ
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All guests I serve this to ask for the recipe. I found they last more than 5 days in the fridge. Great to have with BBQ
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We absolutely love these peppers. The are great on/in so many things, including a soft pita stuffed with them!
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We absolutely love these peppers. The are great on/in so many things, including a soft pita stuffed with them!
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Delicious!!!!
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Delicious!!!!
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