Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

I learned how to make these from my Italian mother-in-law. She doesn’t have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.

Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio) Ingredients

The following are the ingredients needed to make delicious Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio) for 6 servings:

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 3/4 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 5 leaves fresh basil leaves, finely sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio) Cooking Instructions

  • Prep10m
  • Cook20m
  • Ready In30m

To cook Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio), you need about 10 minutes of preparation time. The time needed to cook this Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio) is about 20 minutes , and you can serve your Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio) within 30 minutes . The following are the steps to cook Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio) easily:

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
  2. 2 Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
  3. 3 Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
  4. 4 Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.

Notes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 270 calories; 28.2 grams of fat; 4 grams of carbohydrates; 0.7 gram of protein; 0 milligrams of cholesterol; 196 milligrams of sodium.

  1. Feb 28th 2016

    All guests I serve this to ask for the recipe. I found they last more than 5 days in the fridge. Great to have with BBQ

  2. This is exactly how my Nana made peppers. Loved the sandwiches. Now I buy a bushel of multi colored peppers (when on sale) and do them when we are camping. I ration them so I can enjoy a few ...

  3. Mar 16th 2015

    A classic dish my Italian MIL taught me to make- just this way. I used fresh and dry herbs, a little parsley and only red peppers like my MIL did. I did use less olive oil than suggested. ...

  4. Jan 12th 2013

    Just like my nonna and mother made, fresh from their gardens, often served at the table as part of the meal. As did the submitter’s arugula and beans dish, this evoked fond and special me ...

  5. Jul 17th 2012

    YUM! I had an abundance of peppers and more than enough stuffed peppers in the freezer so I tried this recipe. It was a first for me and so easy to do. I loved the way they swelled and pe ...

  6. Feb 27th 2012

    These peppers roasted up beautifully. Used only red peppers. Substituted dried basil for fresh. Popped them in a paper bag which for me worked just as well. The skins peeled away nicely leav ...

  7. Jul 2nd 2010

    I LOVE THIS!!!!

  8. Jan 5th 2010

    I love this recipe!! And, I always add some red wine vinegar (like 1/4 cup). It makes the pepper a little bit more sour which helps to bring up the appetite and acts as a great appetizer.

  9. Dec 28th 2009

    Fabulous recipe! I can't think of one thing to change! (oops, I did leave out the salt and pepper), really saw no need for those.