These marinated roasted peppers are marvelously simple to make and can be used in so many different ways. Add them to your favorite pastas, salads, pizzas and sandwiches – or serve them on homemade crostini with marinated feta for the perfect easy appetizer. The possibilities are endless…and delicious!
Fair warning… you may never want to buy store-bought roasted red peppers again after learning how to make them yourself! They are very simple to make and superbly flavorful in comparison to their off-the-shelf counterpart.
You have several options for roasting your peppers. The first option is to use an open flame of a gas stove top, or outdoor gas or charcoal grill. The second is to bake them in a very hot oven. Both methods produce equally tasty peppers – use whichever feels more convenient for you.
Ingredients You’ll Need:
Here’s everything you need to make this recipe: bell peppers (regular, large bell peppers or the smaller baby bell pepper variety) olive oil, garlic cloves, fresh oregano, basil or thyme.
Recipe Step by Step:
Step 1. Roast the Peppers
There are a few different ways you can roast a pepper. You can roast them over a direct open flame or bake them in the oven.
- Over Direct Flame: First, is my preferred method of placing the peppers over the open flame of a gas stove. Place the peppers directly on a burner with the flame set to medium-high. As the skins begin to char, turn them gently with tongs, coloring them evenly all over, about 10 minutes. Alternatively, you could replicate this same process over a gas or charcoal grill.
- In the Oven: The second option is to roast them in a very hot oven. Place the peppers on a baking tray then bake them in a preheated oven until their skins are soft and slightly charred.
Step 2. Steam and Cool
It is not the roasting and charing that softens the peppers as much as the steaming. As soon as your peppers are sufficiently roasted, transfer them to a large bowl then tightly seal the bowl with plastic wrap or a lid and let sit for about 10 minutes. Allowing them to steam in a sealed environment gives the peppers a chance to continue cooking and soften from the inside.
Step 3. Make the Marinade
While the peppers are steaming warm the olive oil and sliced garlic together in small saucepan over low heat for 10 minutes. After 10 minutes, turn off the heat and add in the oregano (or basil) and salt. Set aside.
Step 4. Peel and Store
Once the peppers are cool the skin will slide right off. Remove the skin, cut away the stems and seeds. Transfer to a storing container like a large mason jar. Pour the oil, garlic and oregano over top. Store in the refrigerator for up to a week.
FAQs and Expert Tips
Nope! Not when you use bell peppers which are very mild and sweet. If you’d like you can use this same technique to roast and marinate spicy peppers like jalapeños or poblanos.
Yes, absolutely. Let the peppers cool completely then transfer them to an air-tight, freezer safe container like a Ziplock bag. They will keep for up to three months in the freezer.
Check Out More Delicious Recipes:
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Marinated Roasted Peppers
- 4-6 large bell peppers or 16 oz mini bell peppers
- 1 cup olive oil
- 6 cloves garlic peeled and sliced
- 3 sprigs fresh oregano or basil
- 2 tsp kosher salt
- Place the peppers directly over a gas burner with a high flame. As the pepper skins begin to char, turn them gently with tongs, coloring them evenly all over, about 10 minutes for large bell peppers or 3-5 for the minis. Alternatively, you can place the peppers on a baking tray then roast them in a preheated 475 F oven until the skins are soft and slightly charred, about 20-25 minutes for large bell peppers or 10-15 for the minis.
- Transfer the roasted peppers to a bowl and seal tightly with plastic wrap. Allow the peppers to steam until they are cool enough to handle, about 10-15 minutes.
- While the peppers are steaming warm the olive oil and sliced garlic together in small saucepan over low heat for 10 minutes. After 10 minutes, turn off the heat and add in the oregano (or basil) and salt. Set aside.
- Once the peppers are cool the skin will slide right off easily. Remove skin from the peppers by wiping the peppers with a clean towel. Avoid rinsing under water, as this washes away flavor. A little char left behind is perfectly fine and adds a bit of smokey flavor. Cut away the stems and discard the seeds and any of the white stringy insides.
- Transfer the peppers to to a storage container like a large mason jar. Pour the oil and garlic mixture over top. Store in the refrigerator for up to a week.
- Bell Peppers: Standard, large bell peppers or small baby bell peppers both work for this recipe. Note: the baby balls will not need as long a roast time.
- Herbs: Fresh oregano, basil, thyme or rosemary will all work. In a pinch, dried herbs are totally fine.
- Store Marinated Roasted Peppers covered, in the refrigerator for up to two weeks.
- Freezing Instructions: Let the peppers cool completely then transfer them to an air-tight, freezer safe container like a Ziplock bag. They will keep for up to three months in the freezer.