Herb Infused Oven Roasted Peppers in Olive Oil
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!
Ingredients
- 4 bell peppers
- 2 tablespoons olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 garlic clove finely minced
- salt and pepper to taste
Instructions
- Line a baking pan with aluminum foil. Put the 4 bell peppers flat on the lined baking pan and broil for 15 minutes until charred. Use tongs to flip the bell peppers to the other side. Broil for another 15 minutes. Depending on the thickness of the bell peppers, broil for another 5 minutes on the sides that weren't broiled.
- Transfer the broiled bell peppers to a brown paper bag and fold to close. Leave the bell peppers in the bag for 30 minutes until cooled. You may want to put a plate underneath the paper bag to capture any moisture.
- Carefully peel the skin off the bell pepper. Cut the peppers open to expose all the seeds and remove the seeds from the bell pepper. Once the seeds are cleaned, cut the bell pepper into strips.
- Toss the bell peppers with the olive oil, basil, oregano, garlic, salt and pepper to taste. Keep refrigerated. Enjoy!
Notes
- While the peppers are broiling, you may hear a popping noise. That’s completely normal!
- Make sure to use a brown paper bag as the steam created in the paper bag will make the skin easier to peel.
- 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.
- Depending on the thickness of the bell peppers used, this recipe made roughly 1 1/4 cups of the peppers.
- Refer to Sam’s Pro Tips for this Oven Roasted Peppers in Olive Oil for further discussion.