As an Italian woman that’s been cooking since she was tall enough to reach the stove, I am particularly proud of this recipe. So proud that I feel like bragging, reason why I’m calling this flavorful gem Easiest Best Roasted Peppers.
Feel free to pin this colorful beauty below (mmm…):
EASIEST & BEST ROASTED PEPPERS
These roasted peppers are the easiest because they take minimal preparation and hands-on work. They are roasted in the oven; none of that nonsense where you need to blister each one by hand on an open flame. I never understood that method because not only is it inconvenient and labor-intensive; it also does not allow the flesh of the peppers to caramelize and develop a nice intense flavor and texture. Waste of time and energy, if you ask me. I make them in the oven like my mother taught me.
And they’re the best because they are not just roasted; they are also marinated in the most flavorful fresh herb mix with high-quality extra virgin olive oil and balsamic vinegar.
FYI: I marinate them with different combinations of fresh herbs, but my favorite two are:
Mint & Basil for the summer ☀️
Rosemary & Thyme for the winter ❄️
3 REASONS TO MAKE THESE ROASTED PEPPERS
- They are Absolutely Flavorful and nutrient-dense. Red Bell Peppers are packed with Vitamin C and minerals. Plus, they are very low in calories.
- They can make an ordinary Caprese Salad very special, and they complement Burrata even better than tomatoes (I should know; I’m from Puglia just like Burrata).
Also, they pair beautifully with any meats, which takes me to Reason #3… - These roasted peppers can be made well ahead of time and travel easily. That makes them the perfect choice for a bbq, a picnic, or a potluck dinner.
SHOPPING LIST
This recipe requires all real ingredients and possibly fresh herbs.
- Ripe Red Bell Peppers (they are the sweetest and give the best results)
- Fresh Mint
- Fresh Basil
- Garlic
- Extra Virgin Olive Oil (I highly recommend Kirkland organic extra virgin olive oil at Costco or on Amazon. Great quality without breaking the bank)
- Balsamic Vinegar
- Salt & Black Pepper
AND… ACTION!
Watch the video recipe for my Easiest & Best Roasted Peppers. Notice how I peel and “filet” them at the end, shredding them with my fingers. Again, just like my mother taught me.
And here’s the full printable recipe! I hope you try it and send the link to your friends because I promise you, these are the best roasted peppers!
EASIEST BEST ROASTED PEPPERS
Ingredients
- 6 Bell Peppers red
- 2 cloves garlic coarsely chopped
- 2 tbsp Balsamic Vinegar
- 4-5 tbsp Extra Virgin Olive Oil
- 2 tbsp Mint fresh and finely chopped
- 2 tbsp Basil fresh and finely chopped
- Salt & Pepper to taste
Instructions
- Heat oven to 420 F
- Place peppers on a baking sheet with a lip to catch any juices lined with parchment paper
- Roast the peppers for 30 minutes or until their skins blister and turn black
- Flip them on their sides and roast them for 10 minutes more
- Place roasted peppers in a bowl to cool off for 10 minutes or until cool enough to handle (tip: cover with plastic wrap to help the skins lift off the flesh)
- Peel off and discard blackened skins, along with stems and seeds (tip: use an empty bowl to catch the juices and discarded parts as I do in the video. Otherwise, it’ll get messy)
- Shred the filets coarsely with your fingers (watch how I do it in the video) and place them in a clean bowl
- Add the olive oil, balsamic vinegar, garlic, chopped herbs, salty & pepper and toss the peppers until they are completely dressed and coated
- Cover the bowl and place peppers inside the fridge to marinate for 4 hours or overnight
- Take the peppers out of the fridge at least 10 minutes before serving, toss them thoroughly and sprinkle more fresh mint and basil for extra flavor. Buon appetito!
Nutrition
NUTRITION INFORMATION: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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