Easy Roasted Bell Peppers
Easy roasted bell peppers are a great addition to your sandwiches, omelets, or served as an antipasto when entertaining.
I grew up eating roasted peppers, it’s always been a treat. My mother used to roast them on the grill and served with them with crusty bread. Now I make them year round, using the grill is optional. Actually, the oven is easier because you don’t have to run out to the grill to flip them. Serve them on a sandwich, in omelets, or as part of an antipasto or charcuterie board.
Ingredients
Bell Peppers – They cab be a mix of red and green peppers or they can be all red or all green. The red peppers tend to be sweeter.
Garlic – One clove, minced or grated
Olive Oil – Use good quality olive oilÂ
Salt & Pepper
Oregano – Just a pinch and optional
How To Roast Bell Peppers In The Oven
To roast bell peppers in the oven all you need is a baking sheet and some parchment paper. You don’t necessarily need the parchment paper but the peppers sometimes release juice so it makes cleanup easier if you have the parchment paper. Wash the peppers then place them on the baking sheet. Roast at 400F for about 40 min, flipping occasionally to get a nice char on all sides. The peppers are done when they are soft on all sides.
Roasted Bell Peppers On The Grill
To roast bell peppers on the grill all you need to do is wash the peppers, then place them on the preheated grill grates. Roast them on medium to low, turning occasionally until they are charred and very soft on all sides approximately 30 – 40 min.
Preparing the Peppers
Once peppers are roasted place them in a bowl. Sometimes you see them placed in a paper bag, but I prefer just putting them into a bowl and let them cool a bit. Slowly peel the peppers, they will release a ton of juice once they are opened up so be careful to do this over a bowl. Peel and remove all the seeds, then gently tear into strips they don’t need to be perfect strips. Place the strips into a clean bowl.
Once the peppers are in strips and placed in a clean bowl, add minced garlic, salt, pepper and olive oil. Mix it all together, taste and adjust to your liking. I like to let it sit for a bit for the flavors to blend but you can also serve right away. If you are storing for later I recommend removing from the refrigerator about a 1/2 hour before serving.
A favorite way to eat them is to make a sandwich with some crusty bread, prosciutto, genoa salami, the roasted bell peppers, and some pecorino cheese.
If your a sandwich lover, here is  another sandwich option to consider:
Easy Roasted Bell Peppers
Materials
- 5 Large Red/green bell peppers Combine both colors for a total of 5.
- 1 Small Garlic clove, minced
- 3 Tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- Pinch Oregano optional
Instructions
- Pre-heat oven to 400 °F.
- Wash peppers and place on a baking sheet lined with parchment paper.
- Roast for approximately 40 minutes, turning periodically until they are soft and have a char on all sides.
- Remove from the oven and place in a large bowl.
- Cool for 10 minutes, then gently peel the peppers and remove all seeds.
- Place the peeled peppers into a clean bowl. Then once all peppers are cleaned tear into strips using your fingers. The strips do not have to be even.
- Add, the minced garlic, olive oil, and salt to the peppers, mix, taste then adjust for flavor by adding more salt or oil if necessary.
- Let pepper sit about 10 minutes for the flavors to blend, if not serving right away place in the refrigerator.