Roasted Peppers Preserved in Olive Oil
Sweet bell peppers roasted until smoky and tender, then tucked into a jar with garlic, herbs, and good olive oil—Nonna-style. Perfect on bruschetta, alongside salumi and cheeses, or stirred into pasta for instant comfort.
When the peppers were cheap and shining at the market, I knew it was time to fill a few jars for the weeks ahead. In my family, we roasted them until the skins slipped right off, then layered them with garlic and oregano like we were putting away summer itself. One spoonful in winter—on bread still warm from the toaster—and the kitchen feels like Sunday again.
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Servings
12
Ingredients
For the roasted peppers
- •6 large red bell peppers (or a mix of red and yellow), firm and glossy
- •1 1/2 tsp kosher salt, plus more to taste
- •2 tbsp red wine vinegar (or white wine vinegar)
For preserving
- •3 to 4 cloves garlic, thinly sliced
- •1 tsp dried oregano (or 1 tbsp fresh, chopped)
- •1/2 tsp crushed red pepper flakes (optional)
- •1 to 2 bay leaves (optional)
- •1 1/2 to 2 cups extra-virgin olive oil, enough to fully cover peppers in the jar
Instructions
- 1
Roast the peppers: Heat oven to 450°F (230°C). Place whole peppers on a foil-lined sheet pan and roast 25–35 minutes, turning once or twice, until skins are well blistered and the peppers have collapsed.
- 2
Steam to loosen skins: Transfer peppers to a bowl and cover tightly with a plate or plastic wrap. Let steam 15–20 minutes.
- 3
Peel and seed: When cool enough to handle, peel off skins. Remove stems and seeds. Tear or slice peppers into 1-inch-wide strips, letting any juices collect in the bowl.
- 4
Season: Toss pepper strips with 1 1/2 tsp salt and the vinegar. Taste—they should be lively and well-seasoned.
- 5
Pack the jar: Use a very clean 1-quart (about 1 liter) glass jar with a tight lid. Layer peppers with sliced garlic, oregano, and (if using) pepper flakes and bay leaf, pressing down gently to remove air pockets.
- 6
Cover with oil: Pour in olive oil until peppers are completely submerged. Tap the jar on the counter and use a clean spoon to nudge out trapped bubbles. Add more oil as needed so nothing peeks above the surface.
- 7
Rest and store: Close the jar and refrigerate at least 24 hours before using so the flavors marry. Keep refrigerated and always use a clean utensil; make sure peppers remain covered with oil.