Roasted red bell peppers

roasted red bell peppers in olive oil

Great addition to any summer BBQ, salad or other dish!


  • 45 large red bell peppers
  • 1 cup olive oil
  • glass jar or small bowl


  1. Preheat the oven to 260°C (500°F).
  2. Place peppers on a sheet pan, lined with baking paper, and coat them with 1-2 tablespoons of olive oil. Bake peppers in the middle of the oven, for about 30 minutes. Turn them once or twice during baking (this can depend on the shape of the peppers, mine only needed one turn).
  3. The peppers are ready once the skins are completely wrinkled and the peppers are charred. Remove pan from the oven and cover it tightly with aluminum foil. Set aside until peppers are cool enough to handle, about 20-30 minutes or more.
  4. Peel the skins or scrape them off with a knife. Cut away the stems, scrape away the seeds and ribs. Cut peppers into four or more pieces.
  5. Put the peppers in a glass jar or small bowl (which you have to cover with plastic wrap) and pour the oil over them. They have to be completely covered.
  6. Store in the fridge for up to two weeks.


You can use other pepper varieties instead of the red bell peppers.

Peeling the peppers is a messy step and your fingers will get oily fast, attracting all the little seeds that will stick to your hands and annoy you. What helps me is just rinsing my hands under water, but I never rinse the peppers (to preserve the flavor).

This recipe is adapted from Ina Garten. I also like Marinated roasted peppers by Simply Recipes (this recipe includes instructions for canning.)