A simple oven roasted pepper is incredibly delicious. The jarred versions are very good too (no hate, for sure), but homemade is a step above. Even though you char them to an extreme, the finished peppers are sweet and still have a freshness to their flavor.
These oven roasted peppers are sweet and pick up lots of flavor from charring in the oven. This version is dressed with a generous bit of olive oil, some vinegar, fresh basil, and just a few paper-thin slices of garlic. I served and ate these right away, but you can make a big batch, store them in an airtight container, and enjoy them throughout the week.
This is a great option if you have a lot of peppers to use up, or if you just love roasted peppers and want an easy yet impressive homemade side.
...homemade is a step above. Even though you char them to an extreme, the finished peppers are sweet and still have a freshness to their flavor.
Ingredients
- Peppers: I used an assortment of Italian frying peppers and some Jimmy Nardello peppers I had, but you can use bell peppers, or really any pepper you like.
- Olive oil: Use a good extra virgin olive oil and be generous when dressing the peppers.
- Vinegar: I like a white wine vinegar or red wine vinegar for this. Something sharp and bright pairs with the sweet peppers really well. You could also use balsamic or apple cider vinegar if you wanted.
- Fresh basil: You only need a few leaves. Torn or thinly sliced right before serving so it stays fresh.
- Garlic: Just a clove, sliced paper-thin.
- Salt and pepper: Flaky sea salt and some fresh ground pepper to finish.
How to Make Oven Roasted Peppers
- Heat your broiler
Preheat your oven’s broiler to high and set the top rack about 4 to 5 inches from the heating element. - Prep those peppers
Stem and seed your peppers. Flatten them out and arrange them skin side up in a single layer on your baking tray. - Let them char
Broil those peppers until they are blackened and blistered. Should take about 5 to 10 minutes depending on how hot your broiler gets. Keep an eye on them and rotate the tray so they char evenly. - Steam
Remove the peppers from the oven, transfer them to a large bowl, and cover it tightly. I like an inverted dish for this, but plastic wrap also works. Let them steam for 5 minutes, this’ll make the skins so much easier to remove. - Remove the skins
Once they’re cool enough to handle, peel off the skins and arrange the peppers on a plate or platter. - Season and dress
Dress the peppers generously with olive oil, a splash of vinegar, fresh basil, sliced garlic, and a good bit of salt and pepper. - Serve or store
Eat them right away, or store extras and leftovers in an airtight container in the fridge for up to 4 days.
Tips for the Best Roasted Peppers
- Don’t be shy with the char. That blackened skin is what you want! Not only does it make it incredibly easy to peel off the skin, but that flesh underneath picks up all that smoky flavor.
- Get them flat. You want your peppers to char as evenly as possible and that’s much easier to achieve if you have your peppers nice and flat in one even layer. So, press them down or make a small cut to help them lie flat.
- Season Them well. Be liberal with your seasoning and make sure to add enough salt. They can take it.
How to Store Them
Store your dressed peppers in an airtight container in the fridge for up to 4 days. Let them sit out for about 15 minutes before serving so the olive oil has a chance to re-liquify.
More Recipes to Try
Easy Cherry Tomato Confit – Cherry tomatoes get slow-roasted in olive oil with garlic and thyme until soft and jammy.
Tomato and Onion Salad – Ripe tomatoes, thinly sliced onion, fresh basil, olive oil, and balsamic.
Pane e Pomodoro with Anchovies – Toasted bread rubbed with ripe tomatoes and topped with white anchovies.
Pomodori Ripieni (Stuffed Tomatoes) – Italian stuffed tomatoes baked with panko, Parmesan, garlic, and herbs. An easy vegetarian side you can make all year long.
Marinated Zucchini with Mint (Zucchini alla Scapece) – Thin slices of fried zucchini tossed with white wine vinegar, olive oil, and fresh mint.
Roasted Kabocha Squash Agrodolce – Caramelized kabocha topped with a sweet and sour balsamic sauce of jammy onions, Castelvetrano olives, pine nuts, honey, and mint. An easy fall side.
Oven Roasted Peppers
Ingredients
- 4-6 Peppers Any assortment you like, Italian frying peppers, bell peppers, banana peppers, etc.
- 3 tablespoons Olive Oil extra-virgin
- 1 tablespoon White Wine Vinegar or red wine vinegar
- small handful Fresh Basil
- 1 clove Garlic sliced super thin
- Salt
- Black Pepper freshly ground
Instructions
- Preheat your broiler to high and set the top rack about 4 to 5 inches from the heating element.
- Stem and seed the peppers, flatten them, and arrange skin side up in a single layer on a baking tray.
- Broil for 5 to 10 minutes, rotating the tray, until the peppers are black and blistered.
- Transfer to a large bowl, cover tightly, and let them steam for about 5 minutes.
- Peel off the skins and arrange the peppers on a plate or platter.
- Dress generously with olive oil, vinegar, basil, garlic, salt, and pepper.
- Serve right away or refrigerate in an airtight container.
Notes
- Broilers can vary a lot, so check the peppers often after the first 4 minutes or so.
- Store covered in the fridge for up to 4 days. Add fresh basil just before serving.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
Do I have to peel the peppers?
Yeah, that charred skin is not very tasty and the texture isn’t great. You want the sweet, tender flesh under that burnt, papery skin.
Why won’t the skins come off?
You may not have charred them enough. Really make sure they are black and blistered and then let them steam in the residual heat for about 5 minutes. If every last bit of skin doesn’t come off, don’t worry about it, but the majority of the skin should slide right off.
Should I rinse the peppers to get the skins off?
No. You’ll en up with watery, less flavorful peppers. If a few bits of char stick, just leave them on.
Can I use other peppers?
Absolutely! I used Italian frying peppers here, but bell peppers, Jimmy Nardellos, poblanos or banana peppers all work great. Experiment with whatever you have and like!
Can I roast them without a broiler?
Yes. Roast the peppers instead at 450°F (230°C) for 35 to 45 minutes, until blackened. Then steam, peel, and seed as usual.
Can I make these ahead of time?
Yes, and the flavor gets even better the longer they sit. Stash them in an airtight container in the fridge for up to 4 days, and add some fresh basil right before serving.
