The roasted red peppers are easy and quick. It uses products you usually have at home or buy from your local grocery store.
You can enjoy the fantastic taste of sweet and velvety peppers covered in oil in just an hour. This is ideal for soups, sauces for pasta dishes, or garlic bread sourdough-like side dishes.
The recipe comes from the Italian region and has the exact genesis as my Grilled Zucchini. I love roasted, clayed vegetables, garlic, balsamic vinegar, and olive oil. Be sure to try this recipe.
How to choose the best ingredients for Roasted Red Peppers Recipe
Fresh red peppers (bell or banana): the best are whole red bell peppers, but you can also use a type like banana. These peppers have a thinner skin, so you’ll bake them for less time. Yellow and orange peppers will also work, but green bell peppers definitely won’t because they taste bitter.
Fresh Cloves Garlick/ Red Onion: gives the roasted pepper an extra kick of flavor.
Olive oil: the best will be extra virgin olive oil
Balsamic Vinegar is unnecessary, but it adds flavor if we want a good appetizer. I add it when I marinate grilled peppers in olive oil.
Tips and Tricks for Roasted Red Peppers Recipe
- You can grill the peppers instead of baking them, and they are perfect for a barbecue.
- You can add slices of fresh garlic instead of roasted garlic, and then the aroma will be more spicy.
Roasted Red Peppers Recipe Step-by-Step Guide
You will need a sheet pan, parchment paper, oven, or air fryer.
Wash the whole peppers thoroughly under cold running water,
Then, clean them from the seeds. The most effective method is to divide the pepper lengthwise into 4 parts and hollow out the seeds (similarly to how my grandmother peeled apples for apple pie)
Peel and cut the red onion in the same way
In the second step, place the pepper quarters in single layer on a baking sheet lined with parchment paper and place the garlic and onion between them (this will make the roasted peppers have a stronger aroma)
Drizzle with olive oil and place in a preheated oven at 180 degrees C (375 degrees F). Depending on the oven, bake for about 30-45 minutes.
After roasting, the peppers will have blackened skins, sometimes charred skins that will quickly come off the pulp.
The Air Fryer will significantly shorten the baking time of red peppers to about 15-20 minutes at 160 degrees 320 degrees F (however if you want a larger quantity, the oven will be better. Half the portion fits in my already large air fryer. I prefer the oven method because I can roast many peppers, and this dish sells like hotcakes at my place.
Sides To Serve Roasted Pepper
Roasted red peppers are perfect as a starter for garlic sourdough bread, French baguette, or Italian ciabatta-like side dish. They are also ideal as an ingredient in a wide range of dishes, from sauces and soups to salads, sandwiches, and burgers. Their meaty and sweet taste can add a unique twist to your culinary creations.
It would be perfect if you added one or two pieces to my recipe for the best hummus, thus creating roasted red pepper hummus. This is an option if you want to prepare roasted red peppers as a side dish. Add feta cheese to the marinade to create an Italian antipasti.
How to Store Roasted Red Pepper
The best way to store baked peppers is in an airtight container in the fridge for 3-4 days. If you pour olive oil over them, they can last up to a few weeks. It is essential that the olive oil completely covers the peppers. If you plan to eat them, it is worth taking them out 30 minutes earlier so that the oil can reach room temperature.
Discover delicious recipes that highlight peppers as the star ingredient!
Stuffed Peppers with Minced Meat
Roastet Red Peppers
Ingredients
- 6 pieces red peppers
- 1 piece red onion
- 4 cloves garlic
- 3 tbsp olive oil
Instructions
- Wash the whole peppers thoroughly under cold running water.
- Then, clean them from the seeds. The most effective method is to divide the pepper lengthwise into 4 parts and hollow out the seeds (similarly to how my grandmother peeled apples for apple pie)
- Peel and cut the red onion in the same way
- In the second step, place the pepper quarters in single layer on a baking sheet lined with parchment paper and place the garlic and onion between them (this will make the roasted peppers have a stronger aroma)
- Drizzle with olive oil and place in a preheated oven at 180 degrees C (375 degrees F). Depending on the oven, bake for about 30-45 minutes.
- After roasting, the peppers will have blackened skins, sometimes charred skins that will quickly come off the pulp.
- The Air Fryer will significantly shorten the baking time of red peppers to about 15-20 minutes at 160 degrees 320 degrees F (however if you want a larger quantity, the oven will be better. Half the portion fits in my already large air fryer. I prefer the oven method because I can roast many peppers, and this dish sells like hotcakes at my place.
Nutrition
FAQ
Can I freeze roasted peppers?
You can freeze roasted peppers this way for longer storage. Use a freezer bag for this purpose. You can store such peppers for up to two months.