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 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
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, in fact 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 cupPlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.