Oven roasted peppers in olive oil look incredibly fancy, but super easy to make! Learn how to roast these delicious peppers to put in your sandwiches, pasta, or any dish in need of some spice! Done in only 4 easy steps!
This oven roasted peppers in olive oil have such an INTENSE flavor with minimal effort! By roasting your favorite bell peppers, you get a nice, smoky flavor of the pepper that totally enhances any dish!
If that’s not enough, the peppers will be tossed in olive oil and dried herbs for a restaurant quality flavor!
So long to bland peppers and HELLO to bring on the spice peppers!
This post will go over everything you need to know to create this oven roasted peppers in olive oil.
Recipe difficulty: This is totally a beginner recipe for something that seems so fancy!
For these roasted peppers in olive oil and garlic, I’ll give you the EASIEST tips on how to roast peppers in the oven then tossing with some aromatic dried herbs! PLUS, I’ll share suggestions on what these spicy roasted peppers will pair perfectly with to UP your fancy recipe selection! (You know…the one you whip out when you’re trying to impress…)
Sam’s Pro Tips for this Oven Roasted Peppers in Olive Oil
Roasting the Peppers
- What’s the easiest way to roast the bell peppers? Alright, to achieve that nice, charred look on the outside of the bell pepper, you’re going want to broil the bell pepper for 15 minutes on each side. During this time, you might hear a popping noise. That’s completely normal! In my Tortang Talong Recipe with Giniling | Grilled Eggplant Omelet with Meat, it’s the same concept with the eggplant as you are looking for the skin to be blackened and charred just enough that the skin blisters. Don’t worry if the pepper spills out, it happens!
Easiest Way to Peeling the Skin
- Don’t skip putting the bell peppers in a paper bag! So, if you’re reading the recipe for this oven roasted peppers in olive oil below, you’ll see I note to put the roasted peppers in a brown paper bag afterwards. Yes, you read that right! This is an authentic family trick! The steam created in the paper bag will make the skin easier to peel. It only needs about 30 minutes in the paper bag, and it makes all the difference!
Cleaning the Seeds
- HELP! How do I clean off all the seeds easily? Don’t worry, this is really easy! Once you peel the skin off the peppers, cut the peppers open to expose all the seeds. The easiest way to clean off the seeds is to SLIDE it off the pepper in a downward motion. Finish by blotting the peppers with a paper towel to remove any excess seeds. Don’t clean it under running water, as you’ll lose some of that roasted flavor!
Key Ingredients – Oven Roasted Peppers in Olive Oil
Below are some key ingredients for this recipe:
- Bell peppers: You can use 4 of your favorite type of bell peppers! I used a combination of red and green bell peppers, but feel free to use whatever you would like!
- Olive oil: These oven roasted peppers will be tossed in olive oil, which will infuse the oil with a smoky flavor. You can use extra virgin olive oil or a flavored olive oil of your choosing.
- Basil: Use a ½ teaspoon of dried basil to toss the oven roasted peppers in for a rich, herbed flavor. Honestly, these peppers taste better the next day after it had a chance to stew!
- Oregano: The combination of basil and oregano is of course, delicious! Are you thinking pasta like me? A ½ teaspoon of this herb will be added to the peppers for an incredible flavor!
- Garlic: Ok, so the finishing touch to these delicious peppers is the minced garlic! Now I don’t roast the peppers with the garlic (who needs that extra work?), but I do finely chop 1 CLOVE of garlic to toss with the peppers. Folks, I do mean finely chop as the garlic won’t be cooked so you don’t want a big old raw chunk of garlic. Sometimes if I’m being lazy, I love using the Trader Joe’s Minced Garlic as its finely minced and works just as well as the fresh garlic!
More Variations to this Oven Roasted Peppers in Olive Oil
There are a few ways you can variate these oven roasted peppers in olive oil. Here’s how:
- Switch up the herbs! Instead of oregano or basil, try using thyme or a pinch of sage. So many options! Or for an extra kick, why not infuse the olive oil with red chili flakes? Either of these options will pair great with the peppers!
- What can I pair with this dish? The fun part! Now I’m not expecting you to eat these oven roasted peppers in olive oil by itself (you may be tempted…no judgment), but what to do with roasted peppers is the big question! The choices are endless! Give these roasted peppers a try in your pasta sauce, sandwiches, or even soup!
If you do have extra of these yummy roasted peppers, give it a try in our Fire Roasted Tomato Bisque Recipe Perfect for Cozy Weather! Now, there is no need to buy the roasted peppers as you did this all yourself for the ultimate homemade soup with the infused herbed flavor! Remember these peppers taste better the next day as everything will infuse together!
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Frequently Asked Questions
How long do roasted red peppers in oil last?
Store the oven roasted peppers in olive oil in an airtight container in the refrigerator and consume within 4-5 days for optimal freshness.
Do roasted peppers need to be peeled?
While its not required to peel the skin, for the best flavor peel the pepper to remove the charred pieces of the skin. That way, you’re exposing the rich, smoked flavor of the pepper perfect for incorporating in your different dishes.
How do you remove the skin from roasted red peppers?
After the peppers are roasted, put the peppers in a paper bag for 30 minutes. The steam in the paper bag will make the skin easier to peel.
What is the rule of thumb in regard to substituting fresh herbs for dried herbs?
Dry herbs are more potent compared to fresh herbs. A good rule of thumb is to use 3x the amount of fresh herbs compared to dried herbs. For example, 1 tablespoon of fresh parsley is equivalent to one teaspoon of dried parsley.