Italian Roasted Red Peppers
Roasted Red Peppers are one of the easiest homemade condiments and are the perfect addition to salads, sandwiches, and antipasto platters!
Servings: 8
Ingredients
- 6 large red bell peppers
- 2 cloves garlic sliced, optional
- 1/2 cup (120g) extra virgin olive oil or more as needed
- 1 teaspoon Diamond Crystal Kosher salt
- 3 tablespoons minced flat-leaf Italian parsley
Instructions
- Preheat oven to 450f.
- Place the bell peppers on a baking sheet and roast for 20 minutes then flip them over and roast for another 20-25 minutes or until the peppers are well charred on all sides.
- Quickly place the peppers into a bowl and cover with plastic wrap for 15-20 minutes to steam.
- With your hands, peel the skin from the peppers. Cut them in half and remove the stem and seeds. Don't rinse the peppers since that will remove the flavor. The peppers can be left as large halves or sliced into smaller pieces.
- Add the peppers to a bowl along with the extra virgin olive oil, salt, garlic, and parsley. Let the peppers sit for at least 1 hour before eating or refrigerate overnight. Enjoy!
Notes
- Do not rinse the peppers to remove the seeds or skin since that will remove a lot of the roasted flavor.
- If you own a gas burner, you can char the peppers with long tongs over the flame and save time over roasting in the oven. Additionally, a grill works great for charring the peppers.
- Leftovers can be saved for up to 5 days in the fridge.
Nutrition
Calories: 79kcal | Carbohydrates: 6.8g | Protein: 0.9g | Fat: 6.1g | Saturated Fat: 0.8g | Sodium: 150mg | Potassium: 168mg | Fiber: 1.2g | Sugar: 4.5g | Calcium: 8mg
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