Roasted Bell Peppers

Roasted bell peppers with garlic in olive oil.

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Prep Time 10

Cook Time 20

Steaming Time 15

Total Time 45

Course Condiment

Cuisine Italian

Servings people

Calories 33 kcal

Start with fresh colorful peppers. I like to use a red, orange, yellow, and green pepper.
4 whole bell peppers
Pre-heat the oven to 450℉ Cut the peppers into quarters, and remove the stems and seeds. Lay the peppers out on a baking sheet in a single layer with space between each pepper. Brush the peppers with olive oil until evenly coated. Reserve the remaining oil.
1 cup extra virgin olive oil
Place the baking sheet in the top half of the oven.
Bake for 15-20 minutes or until tender and well-charred.
Place in a glass bowl with lid, or invert a glass bowl on top of the roasted peppers. Allow the peppers to steam out for about 15 minutes.
Remove the pepper skins - they should come off relatively easily. Use a clean paper towel to pinch the skin, and carefully pull it off of the pepper. Discard the skins.
Generously salt the pepper strips, then add them to a jar along with the chopped garlic. Add enough olive oil to cover the peppers.
2 cloves garlic, 1 tsp kosher salt