Roasted Red Peppers

The great thing about summer coming to an end is the produce we get: sweet juicy tomatoes, ripe zucchinis and big red peppers.  They spend all summer ripening under the hot sun and by September they are perfect.  My mother-in-law has always made us roasted red peppers (one of my favorite things that she makes us) but this year I have decided to take some of the burden off her shoulders and do it myself.  I kind of always figured it was quite easy but I never knew how easy it actually was!  There are only 3 ingredients and even the most un-Martha Stewart likes can easily make these!  We usually eat the peppers as an accompaniment with steak or chicken but they would even be delicious with fish!  I have also even used them in pasta dishes.  They go well with everything!


  • 4-5 red peppers (you can also use green, yellow or orange)
  • 4-5 cloves of garlic
  • 2-3 tablespoons of olive oil


Heat your over to 350 degrees F (175 degrees C).

Place your peppers on a cookie sheet or baking tray.  I put alumium foil on the oven tray to make for easy clean up and because my tray is a little gross and I don’t want anything to stick to it.  You can put a little olive oil under the peppers if you think they are going to stick but it shouldn’t be necessary.

Place peppers in heated oven and roast for about an hour.  Depending on size of peppers they may take longer than an hour (maybe 1.5 hours).  You’ll know they’re done when the skin is all wrinkly.

Take out of oven and let cool for about half an hour.  They’ll look like this:

Once they have cooled, you want to open them up to take out the seeds and stems and take off the skins.  First open them up to take out the seeds and stems.

And then you’ll want to remove all the skins from the peppers.  This should be super easy and they should just slip off.

While you’re removing all the seeds, stems and skins take the “meat” of the peppers and reserve it in a bowl.  You don’t have to be gentle while you’re in this process of removing skins, seeds and stems because the peppers are going to fall apart a little.  Don’t worry!

Peel 4-5 cloves of garlic and slice them up a bit .  You can chop them up as much or as little as you like.  I personally like being able to taste the pieces of garlic along with the peppers but cada uno con su gusto!

Next add a few tablespoons of a high quality olive oil to a pan and set to medium heat.  This is the olive oil I use.  It’s about 3.50 euros for the bottle (a bit expensive in Spain for a bottle that size).

Add the garlic to the pan and sauté for a few minutes.  While the garlic is sautéing, cut the peppers into strips.

When all the peppers are cut into strips, add them to the sautéed garlic and olive oil.  Add a pinch of salt (optional) and cook on low heat for 15-20 minutes.

Let cool and enjoy!  This recipe usually makes enough for 2 people.  If you have a family or are having a dinner party, I would double the recipe.  As you can see below, the recipe fills about half a normal Tupperware dish.

Good luck making this recipe and let me know how it goes!


3 thoughts on “Roasted Red Peppers

  1. Hey sis! Could I can this? I like canning different things for gifts at Christmas but I think this would have to be canned in olive oil. What do you think?

    1. I definitely think you could can this but agree it would have to be done in olive oil. And instead of chopping up the garlic I would leave the cloves whole. And also maybe not chop up the peppers so much. But I think it would make a really nice Christmas present. They’re delish!

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