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Roasted Peppers - Italian Style

Updated: Aug 22, 2022

Serving size 10


6 – 8 Red, Orange and Yellow Peppers

1 tbsp oil

1/2 tsp salt

1 tsp oregano

1 garlic clove finely minced


  1. Cut stalk of pepper to match length of pepper. This allows pepper to sit properly on sheet

  2. Put aluminum foil on cookie sheet and place peppers with stalk down

  3. Put peppers into oven and cook until charred on top

  4. Turn pepper over to cook next section until charred

  5. Keep turning peppers until all sides, top and bottom are charred (don’t be afraid that they look burnt. This gives them lots of flavor)

  6. Take peppers out and place them in a bowl

  7. Cover with saran wrap until peppers have cooled down. This will allow the skin to come off easily

  8. Remove skin, stalk and insides of pepper taking out as much of the seeds as possible.

  9. Cut pepper into ½ inch strips and place into a bowl

  10. Add oil, salt, oregano and garlic and mix

  11. Place in fridge until ready to use. Can be stored for 5 days

Great as a side dish, placed on charcuterie board or added to pasta.


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