Simply Roasted Bell Peppers is an easy recipe made with simple ingredients! This recipe will take you around 1 hours from start to finish, but you will end up with a jar full of goodness, rich in Vitamin C, that will last at least 10 days in the fridge. Simply Roasted Bell Peppers can be enjoyed on their own and can also be used as a part of many other Italian recipes!
I have to confess that as a young girl I did not like peppers that much – I was more into chili peppers than into classic bell peppers…weird, isn’t it? On the other hand, my parents loved them, and so little by little I grew to like them, and ended up loving them. The recipe that I am sharing here is a different take on the classic one my dad makes and masters to perfection, no need to say that this has become my favorite way to make roasted peppers.
Italian peppers quality and regional varieties
The first thing to consider about bell peppers is the color. Red peppers are crunchier and great for antipasti. Yellow 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.
In Italy, we have several regional varieties of peppers and a full post would not be enough to cover the subject in full. Generally speaking, there are 3 main categories of peppers, and I will give you some examples of each.
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.
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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. And 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.
How to make Simply Roasted Bell Peppers
To make these easy roasted peppers you have to follow these easy steps:
STEP 1. First, wash and pat the peppers dry. Turn the oven on to 430 F° (220 C°). Cover a baking tray with parchment paper and place the whole peppers on it in a single layer.
STEP 2: You can bake the peppers for 35 minutes, turning them every 15 minutes until they are evenly roasted. You will know they are ready when the surface of the peppers looks a bit wrinkled and the color has turned charred. Alternatively you can broil them in the oven for 15-20 minutes.
STEP 3. Remove the peppers from the oven, place them in a reclosable plastic bag, paper bag or foil and let them cool down. This is an important tip: this basic process will help you easily remove the skin. Removing the skin is what makes these roasted peppers outstanding as they are easy to digest.
STEP 4. Once the peppers have cooled down, take them from the bag and remove the skin. Next, cut them into strips that are 1.5-2 inches wide, removing the stems, seeds and white parts.
STEP 5. Transfer peppers in a glass jar in layers, alternating them with a little bit of olive oil, salt, crushed black pepper, garlic and fresh basil. Your Simply Roasted Bell Peppers are ready to enjoy, though I suggest letting them marinate for at least 1 hour to absorb some of the other flavors.
Your Simply Roasted Bell Peppers are ready to enjoy, though I suggest letting them marinate for at least 1 hour to absorb some of the other flavors.
More delicious recipes for you
This recipe is the base for many more recipes you can create such as:
Spicy Pasta with roasted peppers and bacon
Roasted Peppers, Mozzarella & Anchovies Bruschetta
What to serve with Simply Roasted Bell Peppers
This recipe is the ideal side dish for grilled fish or meat. You can also use it as a part on antipasto platter. Or serve it with chicken cotoletta, baked sea bream or as a side of any pasta dish.
How to store the Simply Roasted Bell Peppers
The peppers will stay good for 10 days in an airtight container or mason jar in the refrigerator. I do not recommend to freeze them, instead you can jar them.
Equipment
- 3/4 L Glass Jar
Ingredients
- 4 pound Bell Peppers red 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
- Turn on the oven at 430 F° or 220 C. Wash and pat dry your peppers.
- Place the peppers on a baking tray, previously covered with baking paper and bake them for 35 minutes, turning them every 15 minutes until they are evenly roasted.
- Remove the peppers from the oven, place them in a reclosable plastic bag and let them cool down. (See notes)
- 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 the peppers in a glass jar in layers, alternating them with a bit of olive oil,salt, crushed black pepper, garlic and fresh basil.
Notes
- Placing the hot pepper in a plastic bag is an important tip: this basic process will help you easily remove the skin.
- Another tip: removing the skin makes the peppers easier to digest.
Nutrition
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