Rating: 3.25 stars
32 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 9
  • 2 star values: 9
  • 1 star values: 1

Here's our favorite way to use up an abundance of sweet bell peppers. Roasting them is so easily and the results are simply delicious. 

Everyday Food, September 2012

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 1 pint
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roast bell peppers until charred. Place in a bowl and cover with plastic, 10 minutes. Discard skin, seeds, and stems; thinly slice peppers. Toss with oil and vinegar; season with salt and pepper. Transfer mixture to a clean glass jar, add oregano, and top with additional oil to cover; secure lid.

    Advertisement

Cook's Notes

Roasted peppers can be refrigerated, up to 1 week.

Advertisement

Reviews (1)

32 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 9
  • 2 star values: 9
  • 1 star values: 1
Rating: Unrated
08/08/2013
I have a better result for the roasted peppers, I put them on high flame on BBQ and I get a lg bucket of ice water and drop them in as soon as I lift them from the heat, they shock, in that same ice water I take the skin off and remove in flesh. I continue to rinse under cold water to remove all the extra seed, and I then put them in ziplock freezer bags, or I use them,. .Garlic chopped, basil chopped salt and finally a very good olive oil extra virgin, try it, its the best result !