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Home » Appetizers » Marinated Roasted Bell Peppers

Marinated Roasted Bell Peppers

October 7, 2019 , Updated July 13, 2020 Maria 16 Comments

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Marinated Peppers in a white ceramic dish.

It’s that time of the year to make Italian Marinated Roasted Bell Peppers. I can smell the bushels of peppers being roasted in my neighborhood.

Marinated Roasted Bell Peppers in a white ceramic dish.
Marinated Roasted Bell Peppers

Roasted pepper is a common ingredient in Italian cuisine.

Whether using it in pasta dishes or as a topping for pizza, polenta or bruschetta, this roasted vegetable adds so much flavor to almost any dish.

If you have never roasted bell peppers before, be sure to consult this detailed step by step photo tutorial on How to Roast Bell Peppers. 

Roasted bell peppers are also the main ingredient in this appetizer recipe, often referred to as the Italian peppers in oil recipe.

Simply roast (or barbecue), peel and slice your peppers. Drizzle some olive oil, add minced garlic, chopped flat-leaf parsley, salt, and pepper to taste and marinate.

It’s that easy.

Don’t believe me?

Here, I’ll show you…

Olive oil, parsley, garlic and roasted peppers in individual bowls.

Ingredients

A printable recipe card found at the bottom of this page has the specific amounts for each ingredient. This is just a summary.

  • Roasted Bell Peppers. Orange, yellow and/or red.
  • Garlic. Combines perfectly with bell peppers.
  • Parsley. Italian flat-leaf has so much flavor.
  • Olive oil. If possible, use extra virgin.
  • Salt and Pepper. To taste.

Red and yellow peppers.

Instructions

Before we can combine the ingredients for this recipe, we need to roast 3 bell peppers. 

Wash and dry your peppers. Place them on their sides on a rimmed baking sheet. Roast in the upper third of oven heated to 400°F (200°C) until the skin is completely charred and the flesh is soft (alternatively, you can use the barbecue, grill pan or air fryer). Make sure you turn the peppers, allowing all sides to get black and blistered. Notice how the peppers will also collapse in on themselves. This can take about 1 hour.

Warning: the scent of roasting peppers is intoxicating!

While the peppers are roasting, prep the ingredients for the marinade. You need 2 cloves of minced garlic and ¼ cup of chopped Italian flat-leaf parsley.

Once the peppers are done, carefully transfer to a heatproof bowl and cover with plastic wrap. Allow cooling for about 30 minutes.

When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips.

This can get a little messy but please, promise me you will not run the pepper under water to speed up the process. You will thank me later.

The marinaded red peppers.

Place in the bowl, along with any juices which have escaped the peppers and add the garlic, parsley and 3 tablespoons of olive oil. Add salt and pepper to taste.

Toss gently and voilà!

Allow marinating at room temperature for a couple of hours.

Time to enjoy that smoky natural sweetness of these Italian sweet peppers recipe.

Tips

  • Only use bell peppers in this recipe.
  • If you do not plan to use your roasted peppers immediately they can be frozen (place in reusable plastic bags or freezable containers). When ready to make this recipe simply thaw and proceed. 
  • Feel free to add some hot chiles for extra heat.

Can these Roasted Peppers in oil be made ahead of time?

Yes, this is one of the best make-ahead Italian appetizers. The longer they sit in the marinade the better they taste. Can be made 24 hours in advance and refrigerated until needed. Use within 5 days. 

Roasted Red Pepper Recipes we love:

  • Fregola Salad
  • Roasted Red Pepper Pasta Recipe
  • Peperonata
  • Roasted Bell Pepper Goat Cheese Bites 
  • Italian Sausage, Potatoes, Peppers, and Onions

A close up shot of red peppers in the marinade.

Recipe origins

Once again, I return to the food of my childhood and I have my mom to thank for this simple Italian roasted peppers recipe.

Growing up Italian meant that there was a good supply of roasted peppers in the freezer. At the end of summer, my mom would roast a few bushels of red peppers, remove the skin and seeds, and simply freeze them. Throughout the year, she would use these frozen roasted peppers to make this recipe for marinated peppers.

To this day, I continue to make and enjoy this recipe using roasted red peppers. They are great eaten on their own, as a side dish, snuggled in a sandwich, used in salads, tossed with pasta, or my favorite, used as a topping for Homemade Pizza.

They also make a great crostini topping… did someone say Italian appetizers? 

Take one bite -just one, sit back and savor the simple goodness of this recipe for Marinated Roasted Bell Peppers.

I hope you are all able to take advantage of and enjoy the rest of the summer!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this Roasted Bell Pepper Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Italian Marinated Bell Peppers in a white ceramic dish.

Marinated Roasted Bell Peppers

Take one bite -just one, sit back and savor the simple goodness of this recipe for Marinated Roasted Bell Peppers.
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 62kcal
Author: Maria Vannelli RD

Ingredients

  • 3 whole bell peppers
  • 2 cloves garlic minced
  • ¼ cup flat-leaf parsley minced
  • 3 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 400°F (200°C).
  • Wash and dry your peppers and place them on their side on a rimmed baking sheet.
  • Roast in upper third of oven until skin is completely charred and the flesh is soft (alternately, you can use the barbecue.) Make sure you turn the peppers allowing all sides to get black and blistered. This can take between 45-60 minutes.
  • While the peppers are roasting, combine the ingredients for the marinade.
  • Once the peppers are done, transfer to a heatproof bowl and cover with plastic wrap. Allow to cool for about 30 minutes.
  • When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips. Do
    not
    rinse your peppers under running water.
  • Combine with the marinade and toss gently together.
  • Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature.
  • Can also be refrigerated for up to a week
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

  • Only use bell peppers in this recipe.
  • If you do not plan to use your roasted peppers immediately they can be frozen (place in reusable plastic bags or freezable containers). When ready to make this recipe simply thaw and proceed. 
  • Feel free to add some hot chiles for extra heat.
Can these Roasted Peppers in oil be made ahead of time? Yes, this is one of the best make ahead Italian appetizers. The longer they sit in the marinade the better they taste. Can be made 24 hours in advance and refrigerated until needed. Use within 5 days.
1 serving= 1/4 cup
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 62kcal | Carbohydrates: 3g | Fat: 5g | Sodium: 3mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1555IU | Vitamin C: 59.7mg | Calcium: 7mg | Iron: 0.3mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

This post was originally published on August 16, 2015, and republished on October 7, 2019, with updated content and photos.

 

 

 

 

Appetizers, Side-Dish and Vegetables, Vegetarian

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Gerry says

    August 20, 2020 at 22:09

    Hi Maria, what would you do to preserve these? I remember my mother making and preserving them in jars. I was born in Frosinone, Italy.

    Reply
    • Maria says

      August 22, 2020 at 10:40

      Nice to meet you Gerry! You can preserve them, but you need to add citric acid and process them in a water bath.
      Here is what I do… After I have roasted and cleaned the bell peppers, I then separate them in smaller amounts and freeze them. When I want to make this recipe, I thaw out my peppers and combine them with the rest of the ingredients to make a fresh batch. Hope this helps.

      Reply
  2. Eleanor Mathis says

    July 16, 2020 at 18:21

    OMG thank you soooo awesome!

    Reply
    • Maria says

      July 17, 2020 at 18:23

      Thanks for stopping by Eleanor!

      Reply
  3. Lou says

    March 29, 2020 at 09:19

    5 stars
    Thank you for sharing this! I can’t wait to dive into your website and see what else I find!

    My grandma used to make this almost every day as a quick lunch for us in the summer. She would use her vegetables from her garden, and would make toast and slice hard cheese.. oh how I miss those smells, but more importantly, I miss my grandma.

    I told my grandma multiple times to please write down her recipes, but never did… Dementia stole those recipes from her in the end.. Now, I am on a global search to recreate those memories for my children 🙂

    Thank you again!

    Reply
    • Maria says

      April 11, 2020 at 21:51

      My pleasure Lou! Our nonna’s were such special women. Let me know if I can help you in any way. Thanks so much for stopping by.

      Reply
  4. Mia says

    December 25, 2019 at 07:47

    5 stars
    Very good and beautiful! Can you explain the reason for the plastic wrap? Someone also told me to use a paper bag.

    Reply
    • Maria says

      December 25, 2019 at 08:03

      Thank you Mia. The plastic wrap will create steam and it is this steam that allows the skin to detach from the meat of the pepper. A paper bag works in a similar way. Thanks for stopping by.

      Reply
  5. Jerrilyn says

    November 10, 2019 at 16:33

    I make roasted peppers on the stove top, roasting them diectly on an open burner. Next time ill try using the oven. Also didnt know they could be frozen. Can you tell me why i shouldnt rinse under cold water. Thanks.

    Reply
    • Maria says

      November 10, 2019 at 19:06

      Hi Jerrilyn, so many ways to roast peppers… all so delicious. Rinsing the broiled pepper washes away all of the flavor. Try it, you will taste the difference. Thanks for stopping by.

      Reply
  6. Joy says

    July 12, 2019 at 12:53

    Thank you for this. I thought marinated peppers required a much more complicated process. I don’t digest raw peppers very well anymore, but I do enjoy marinated roasted peppers!

    Reply
    • Maria says

      July 12, 2019 at 13:36

      My pleasure Joy! Me too! I used to love raw peppers but the older I get, the harder they are to digest. Hope you get a chance to try them. Thanks so much for stopping by!

      Reply
  7. Charlotte Sassone Sabotnik says

    October 1, 2017 at 10:12

    5 stars
    I grew up with this recipe, my dad made this all the time. He should have written a cook book.I still make these.

    Reply
    • Maria says

      October 1, 2017 at 11:12

      It’s definitely a classic! Thanks for dropping by 🙂

      Reply
  8. Sonia and mom says

    August 16, 2015 at 18:20

    5 stars
    Mary,yes, just like my mom used to make them.I still do it,great for lunch. Thumbs up! Love your pictures (even zucchini fritters).

    Reply
    • Maria says

      August 16, 2015 at 21:40

      Our moms made simple, tasty recipes. I guess that’s why we are still making them 🙂 Thanks so much for the comment, appreciate it.

      Reply

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About Maria

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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