This post was updated since its first version of May 2020.
Simply Roasted Bell Peppers is an easy recipe that will show you how is so easy and convenient to roast bell peppers at home with minimal clean up! This recipe is a family recipe, as my dad was always roasting peppers in the summer. His favorite method was charring them on the stove-top, while mine is roasting them in the oven. Despite the method you will choose, roasting peppers enhances their flavor, bringing out their natural sweetness and adding a rich, smoky taste.
The roasted pepper recipe will show you both roasting methods, how to prepare the roasted peppers, how to store them and what are their most common uses. No need to buy a jar, instead follow this recipe and you will end up with a jar full of goodness, rich in Vitamin C, that will last at least 5 days in the fridge.
NOTES ON INGREDIENTS
Bell peppers: better a variety of yellow, red and orange. Red peppers are crunchier and great for antipasti. Yellow and orange peppers are pulpier in general and they are great as a side with meat. Green peppers are a variety that is not yet ripened, that are great to eat raw.
Marinade: a classic Italian blend of Basil, Garlic, EVOO, Salt and Pepper: these are the aromatic my father always used , and it is truly bursting the flavor of roasted peppers. Allow them to marinate at least 30 minutes before serving them!
NOTE ON EQUIPMENT
A baking sheet covered with aluminum foil, in case you will go for the oven roasted method.
Tong: to turn the pepper so that they roast evenly.
A paper bag: after roasting, place the peppers in a paper bag, this will ease the peeling off process. In alternative a bowl and some plastic wrap. It is important to capture the steam immediately after the grilling/ roasting, so that the skin of the bell peppers will come off in a snap of fingers!
ROASTING PEPPERS 2 WAYS: PROs, CONs and BEST TIPS
This post will give you an overview of both methods, in both cases keep in mind that you need to check temperature constantly to prevent bitterness.
Bitterness can be caused by over-charring peppers, or insufficient seasoning. To avoid that ensure that:
- Peppers are ripe
- Roast them at a lower temperature to reduce charring and enhance sweetness.
- Ensure peppers are ripe and roast them at a lower temperature to reduce charring and enhance sweetness.
HOW TO ROAST PEPPERS IN THE OVEN (BAKE or BROIL)
PROs:
- less smell in the house.
- time saver: while it is taking longer, you only have to watch them every 15-20 minutes so you can do other things in the mean time.
CONs:
- Less smoky flavor.
- Requires some experience in using oven, especially if you are broiling the peppers.
BEST TIPS:
- Use aluminimu foil, to prevent baking paper to burn.
- Roast the peppers at 430 F° (220 C°). Alternativley you can BROIL them. Make sure
- Place them at the center of the oven and the rack.
- Lay them in one layer, a few inches apart, so that the steam will not boil them.
HOW TO ROAST PEPPERS ON THE STOVE TOP (GAS BURNER ONLY)
PROs:
- Grilling and roasting over an open flame (like a gas burner) are excellent ways to achieve a charred, smoky flavor.
CONs
- You will have a definitely smoky smelling kitchen! Ensure windows are open.
- You will have to stand by the stope top, so if you are planning to roast a batch plan ahead.
BEST TIPS:
- Roast them one by one and whole.
- Place them immediately in a sealed bag, or bowl covered in plastic.
TIPS ON HOW TO PEEL EASILY ROASTED PEPPERS
Peeling is recommended for the best texture and to prevent bitterness from charred skin. However, it’s not strictly necessary, and some recipes or personal preferences may not require peeling.
- Immediately after roasting, transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid. The steam will help loosen the skin.
- Alternatively, you can place them in a paper bag or covered pot to steam.
- Once cool enough to handle, carefullypierece them to remove the internal water created. The skins should peel off easily with your fingers or a paper towel.
- Avoid rinsing the peppers under water, as this can wash away the flavorful oils and smoky taste.
- Cut them in strips 1.5-2 inch wide, removing seeds, white parts.
- Now you can place them in the marinade, or use them as they are.
Equipment
- 3/4 L Glass Jar
- tong
Ingredients
- 4 pound Bell Peppers red, orange and yellow
- 2 pinch salt
- 2 pinch black pepper crushed
- 1 ½ oz olive oil extra virgin
- 3 cloves garlic sliced
- 12 leaves basil fresh
Instructions
- Wash and pat dry your peppers.
OVEN ROASTING METHOD:
- Turn on the oven at 430 F° or 220 C.
- Place the peppers on a baking tray, previously covered with aluminum foil and bake them for 45 minutes, turning them every 15 minutes until the skin is blistered and charred, turning occasionally. Alternatively you can broil them in the oven for 15-20 minutes.
- Remove the peppers from the oven, place them in a reclosable paper bag and let them cool down. (See notes)
- STOVE TOP METHOD:
- Place whole peppers directly over the flame or on a preheated grill/skillet, turning frequently until charred and tender.
- Once blistered, place them in a reclosable paper bag and let them cool down. (See notes)
PEEL OFF THE PEPPERS (both methods):
- Once the peppers have cooled down, remove the skin, cutting them strips that are 1.5-2 inches wide,removing the stems, seeds and white parts.
PLACE THEM IN MARINADE
- Place the peppers in a glass jar in layers, alternating them with a bit of olive oil,salt, crushed black pepper, garlic and fresh basil. Your Simply Roasted Bell Peppers are ready!
Notes
- Placing the hot pepper in a plastic bag is an important tip: this basic process will help you easily remove the skin.
- Rremoving the skin makes the peppers easier to digest.
Nutrition
WHAT TO SERVE WITH SIMPLY ROASTED BELL PEPPERS
This recipe is very versatile, in fact roasted bell peppers can be enjoyed in various ways:
- Side dish: ideal for grilled fish or meat. Or serve them with with chicken cotoletta, baked sea bream.
- Antipasto: You can also use it as a part on antipasto platter. Or serve it with a plate of mozzarella and burrata, great pairing for roasted peppers.
- As add on to a variety of dishes:
- Salads, to add colors and a smoky flavor. Roasted Peppers pairs well with Mediterranean flavor think about feta, chickpeas, goat cheese, tomatoes, red onions. Great also with canned tuna and with cereals such as rice, quinoa or farro.
- Frittata: to add a smoky twist, maybe with some smiked mozzarella or some bacon.
- As topping for pizza or focaccia. Great also for a rustic bruschetta such as: Roasted Red Pepper Bruschetta with anchovies and mozzarella.
- Also great to add to a pasta such as Spicy Pasta with roasted peppers and bacon.
- You can make a pesto such as Red Pepper Pesto (Pesto Calabrese). A sensory delight—smoky, spicy, and fresh. It is a perfect dip for a summer al fresco aperitivo or you can use to make a roasted red pepper pesto pasta, that will spice up your normal pasta night!
- You can make a pesto such as Red Pepper Pesto (Pesto Calabrese). A sensory delight—smoky, spicy, and fresh. It is a perfect dip for a summer al fresco aperitivo or you can use to make a roasted red pepper pesto pasta, that will spice up your normal pasta night!
HOW TO STORE THE SIMPLY ROASTED BELL PEPPERS
- Refrigerated: Store peeled and cooled roasted peppers in an airtight container for 5-7 days. Covering them with olive oil can extend their freshness for up to 2 weeks.
- Frozen: Ideally roasted peppers can be frozen for longer storage (up to 2 months). It is not my preference as somehow it ruins the texture. Freeze them in a single layer on a baking sheet first to prevent clumping, then transfer to a freezer-safe bag or container.
- Preserving in Jars: jarring is a safe method to preserve roasted peppers in their marinade and preserve the flavor of summer.
FAQ
ARE BELL PEPPERS HEALTHY?
- Yes, bell peppers are considered a healthy vegetable. They are packed with Vitamins (A, C, and K, which support immune function, skin health, and bone health), like all veggies they are high in fibers, they are a great source of antioxidants and they are also low in calories.
- Red peppers are the richest in nutrients because they have been attached to the vine for a longer time.
- a cup of bell peppers contains more Vitaminc C than an orange!!! (Source:Healthline)
WHICH ARE THE MOST COMMON PEPPERS VARIETIES USED IN ITALIAN RECIPES?
Generally speaking, there are 3 main categories of peppers, used in Italian recipes:
- LARGE BELL PEPPERS:
- Large bell peppers – the red, yellow and green varieties mentioned above – are at their finest in region of Piemonte. In the Monferrato area of Piemonte, the peppers are meaty, and they are delicious whether they are roasted, stewed, or stuffed with a filling and baked. These peppers are also great for jar preserves.
- SMALL SWEET PEPPERS:
- Of the many varieties of small sweet peppers in Italy, there are 2 that come to my mind. The first are the small green peppers known as “friggitelli” and that are typical from the Naples area. Their name derives from the Italian word “friggere”, which means “to fry”, and it refers to their cooking method.
- The second variety are the Senise peppers of Basilicata, a region between the tip and heel of the Italian boot. These peppers are red, crunchy, sweet, and have a slight hint of smokiness. These peppers are sun-dried completely and then used for pasta or bruschetta.
- SMALL SPICY PEPPERS:
- Southern Italy, with its spicier food inherited from historical Arab influences, is where we can find the small spicy peppers. In Sicily, we can find the spicy orange peppers of Stromboli, a small volcanic island.
- In the region of Calabria, which is the point of the Italian boot, we can find the spiciest Italian pepper of them all – the Calabrese pepper. This small spicy red pepper is used to prepared “nduja”, a spicy cold cut.
BOTTOM LINE: You can roast various sweet and spicy peppers depending on your preferences, but adjust roasting times for smaller peppers.
MORE ROASTED VEGETABLES RECIPES FOR YOU – ITALIAN INSPIRED
Roasted Carrots with their Tops PestoTurn a humble root vegetable like the carrot into a glorious dish with this flavorful roasted carrots recipe.
Roasted cauliflower with asiago cheese the high heat cooking perfectly roasts the cauliflower until it caramelizes. You can then savor the nuttiness of the vegetable. And the Asiago cheese adds just a peppery, crunchy flavor to the recipe.
Easy roasted asparagus: perfect in spring, or when you want to make something easy but elegant.
Best crispy roasted potatoes: Soft and fluffy inside, crispy and golden outside this oven-roasted potatoes recipe will be your alley as they easily go with any meal!
I hope you liked my Simply Roasted Peppers recipe! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
