You have to try these Italian Peppers in Oil! My family's authentic Italian recipe calls for roasting bell peppers then sautéing them in olive oil with garlic to marinate for delicious flavor.
Marinated roasted bell peppers are so divine, I'm pretty sure angels serve them on platters just inside the gates of heaven.
Their aroma alone is enough to make me swoon. Their smoky, savory flavor seals the deal.
As you can see, you just need five simple ingredients, including salt and pepper! You can add fresh parsley for garnish, but that's optional.
I prefer using red, yellow and orange bell peppers, because they're sweeter than green ones. When I want to use just one color, I make roasted red peppers.
How to roast peppers
See the recipe card for full instructions, but here's a summary.
- Cut the peppers in half and clean out the seeds and membranes. Place the peppers face-down on a foil-lined sheet pan (affiliate link).
- Broil the peppers for around 12 minutes, our until they are charred (blackened).
- Enclose the peppers in a paper bag for 20-30 minutes so the skins will peel easily.
Making Italian peppers in oil
- Peel the peppers, ideally while wearing gloves.
- Blot the peppers dry and slice them about two inches wide.
- Briefly sauté the peppers with garlic in olive oil.
So, so good!
- Let the charred peppers steam in a paper bag, instead of a plastic one. Plastic will create more steam, and the peppers will be softer.
- Wearing food-prep gloves while peeling the charred peppers will prevent your hands from getting blackened.
How to serve them
I can still remember Nonna making these and putting them in a huge sandwich for my lunch at school. Let me tell you, nothing screams "I'm the child of an immigrant" louder than greasy olive oil stains on your brown bag!
I'd be so embarrassed in front of the other kids, who were all eating neat little white bread sandwiches.
But one bite later...I couldn't care less if I had olive oil dripping down my chin!
Frequently asked questions
Yes, you can turn the heat on the highest setting and place whole peppers on the burners to char in the flames. Turn them with tongs as needed. This is the traditional way to do it, but I find it safer to roast the peppers under the broiler.
Refrigerate leftover peppers in a sealed container for up to five days. Don't freeze them.
The peppers should be served at room temperature, so it's best to take them out of the refrigerator about 30 minutes before eating them. If you don't have time, just heat them briefly in the microwave or in a pan on the stove to take the chill off.
More bell pepper recipes
If you try these Italian Peppers in Oil, be sure to leave a comment and a rating!
Italian Peppers in Oil (Roasted & Marinated)
- 5 bell peppers (red, yellow or orange are best)
- 3-4 cloves garlic (peeled & sliced)
- 2 tablespoons olive oil (see notes)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- fresh parsley (optional garnish)
- Set the top oven rack as high as it will go. Preheat the broiler.
- Rinse peppers and pat dry. For each pepper, use a knife to cut a circle around the stem to remove and discard it. Cut the pepper in half the long way (from top to bottom) and remove the membranes and seeds, discarding them.
- Line up the pepper halves on a foil-lined sheet pan with sides, flattening the peppers a bit with your hands. Broil the peppers for 10-12 minutes, or until they are blackened all over.
- Place the blackened peppers inside a clean, brown paper bag and fold the top closed. (A plastic Ziploc bag will create extra steam and cook the peppers more, but it's OK to use if you don't have a brown bag.) Keep the peppers in the bag for 20-30 minutes to enable the skin to be removed easily.
- While the peppers are steaming in the bag, peel and slice your garlic.
- After 20-30 minutes, peel the peppers with your fingers or a knife. (This gets messy, but it helps to wear food-prep gloves, if you have them.) Blot the peppers with paper towels to absorb any liquid and cut the peppers into strips about 2 inches wide.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Add the garlic slices and cook them for a couple minutes before adding the peppers to the pan. Gently toss the peppers to mix with the oil and garlic. Add salt and pepper. Lower the heat to medium and sauté the peppers, stirring occasionally, for about 8 minutes, or until the garlic is done to your liking.
- Garnish with fresh parsley, if desired. Serve the peppers at room temperature with crusty bread. Store leftovers in the refrigerator for up to five days.
- To serve leftover peppers after they've been refrigerated, let them sit out at room temperature for 30 minutes first. Or, just heat them briefly in the microwave or in a pan on the stove to take the chill off.
- If you'd rather char peppers on the stove instead of under the broiler, you can turn the heat on the highest setting and place whole peppers on the burners to char in the flames. Turn the peppers with tongs as needed. This is the traditional way to do it, but I find it safer to roast the peppers under the broiler.
- If you have food-safe gloves, wear them when peeling the charred peppers. This will prevent your fingertips from blackening.
- My family prefers to use regular olive oil here, since it's more mild than extra virgin. Use what you like.
(Cooking with Mamma C. Adapted from my Nonna's method, via my Mom. Originally published on December 8, 2014 and updated now with new photos, additional text and a video.)