Here's our favorite way to use up an abundance of sweet bell peppers.



Ingredient Checklist


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.


Cook's Notes

Roasted peppers can be refrigerated, up to 1 week.

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
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 !