Posted on Updated on 1 Comment

How to Make Italian Roasted Peppers (Three Ways!)

Close up of colorful Italian roasted peppers in white bowl.
This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. For more information on this, please click here.

Learn three different, simple techniques to make classic Italian Roasted Peppers – on the stovetop, under the broiler or in the oven using a traditional roasting method – along with a simple recipe to marinate them. Their incredible flavor and versatility will wow you and have you making them on repeat all year long!

Close up of colorful Italian roasted peppers in white bowl on white plate on decorative green towel.

There is nothing quite like the aroma, sweet flavor and beauty of homemade roasted peppers. Once you’ve made them yourself at home, you may never go back to store-bought. They are the most basic and quintessential Italian comfort food in my humble opinion.

I actually find the process of charring, peeling and seeding the peppers rather therapeutic, comforting and nostalgic. I love how the raw peppers are transformed and the enticing smell that envelopes my kitchen as the peppers cook. It transports me right back to all those days that my mom stood in our kitchen making them for our family, especially during the summers. After cooking eggs, I think roasting peppers was actually the second kitchen technique that I learned as a little girl.

Some other simple, Italian vegetable recipes that we enjoyed every summer growing up include peperonata peppers with olives, roasted zucchini, Sicilian caponata relish and giambotta summer veggie stew.

Italian roasted peppers on large white plate with fresh mozzarella, garlic confit cloves and fresh basil sprig garnish.

This Italian roasted pepper recipe is a must for any kitchen repertoire, especially for get-togethers and during the holidays. They’re universally loved not only for their incredible flavor, but also because they’re vegetarian, vegan, gluten-free and dairy free. So, almost anyone can enjoy them!

And, oven roasted peppers can be served in countless ways–as an appetizer, bruschetta or crostini, with pasta or in a pasta salad, in a sandwich or wrap, on an antipasto platter or simply on their own with some crusty, rustic bread. They’re very versatile!

Here, I’m going to show you three different techniques of roasting peppers–on the stovetop, under the broiler or via a traditional roasting method in the oven–plus a simple recipe for marinating them. Roasting peppers is truly a year-round affair, but it’s especially great in these hot summer months when sweet and ripe, local peppers are in abbondanza. Happy roasting!

Some roasted red peppers on toasted bread.

How to Make Italian Roasted Peppers

Making roasted bell peppers at home is a breeze and you won’t have to splurge on pricy jars from the market! Choose your method–stovetop, broiler or traditional roasting–then roast, steam, peel, deseed, slice and enjoy!

How To Roast Peppers on a Gas Burner

This hands-on method is my go-to. Whole peppers are charred directly on the gas flame, resulting in a beautiful, light smoky flavor. Note that you must have a gas burner to make them on the stovetop.

  • Place peppers directly on the stove grates, turn the heat to medium. The bell pepper should come in contact with the actual flame.
  • Char and soften all sides of each pepper, rotating it with tongs.
  • Stay close by! Do not walk far away. Like the broiling method below, this is an active, hands-on technique that requires you to pay attention the whole time and turn the peppers when needed.

How To Roast Peppers Under the Broiler

Like the stovetop, this is also a hands-on method that requires your full attention. Whole peppers are charred under the broiler in the oven, but should not directly touch the flame.

  • Place an oven rack at the top under the broiler but be sure to allow enough room for the peppers.
  • Place bell peppers in a single layer on either a parchment- or aluminum foil-lined sheet pan, then place the sheet pan on that rack. Turn the broiler on high.
  • Char and soften all sides of each pepper, rotating it with tongs.
  • Stay close by! Do not walk far away. Like the stovetop method, this is an active, hands-on technique that requires you to pay attention the whole time and turn the peppers when needed.

Roasting peppers under the broiler in the oven.

How To Roast Peppers in Oven with Traditional Roasting Technique

This is the most hands-off and simple method of all three, although it still requires monitoring and turning the peppers a couple times.

  • Place a rack in the lower 1/3 of the oven and preheat the oven to 450°F, using the convection option if your oven has it.
  • Place bell peppers in a single layer on either a parchment- or aluminum foil-lined sheet pan, then put the sheet pan in the oven
  • Roast peppers for 30 to 45 minutes or until the outsides are blackened/browned, occasionally turning them to ensure even charring and softening on all sides. Note that you will not get the same level as charring as with the other two methods, but the peppers will still brown.

Red bell peppers on parchment lined sheet pan after roasting in oven.

Cover and Steam the Peppers

⁠Regardless of the roasting technique used, after the Italian roasted peppers are charred they should be transferred to a heat-safe bowl, even if one at a time, and the bowl covered tightly in plastic. The peppers will begin steaming, which helps to loosen the skin and soften them a bit more.

Let the peppers sit in the bowl for at least 20 to 30 minutes or until they are cool enough to handle and the skins peel away easily.

Peel and Seed the Peppers

After steaming, peel and seed the peppers.

Uncover the bowl when the peppers are cool enough to handle. Starting with one pepper at a time and working over a bowl or the sink, hold each pepper by the stem and carefully poke a small hole in it to release and discard any liquid. Be careful as this liquid may still be a bit hot.

This next step may be the most important! Carefully peel off and discard the pepper skin. Then, slice the pepper open and remove all the seeds.

This step is a bit messy and you may be tempted to run water over the pepper to make this process go easier/faster. DON’T DO THIS as you will end up rinsing away flavor! It’s ok to have a little skin or seeds remain.

Pat the peppers dry with a paper towel when finished.

How to Marinate Italian Roasted Peppers

After peeling and seeding the roasted peppers, they’re ready! Use them plain or marinate them.

To marinate the Italian roasted peppers and turn them into a salad-ish, just cut peppers into pepper strips. Then, drizzle them with some high quality extra virgin olive oil, sprinkle them with salt, freshly ground black pepper and a pinch of crushed red pepper, fold in fresh basil leaves and some garlic confit or roasted garlic cloves if you have them and mix well.

Capers and anchovies would also be great additions here is you are up for it!

Close up of colorful Italian roasted peppers in white bowl.

Serving Suggestions for Italian Roasted Peppers

Use plain roasted peppers in any number of ways. Some of my favorites include making them into a cream sauce for pasta or chicken, turning them into a pesto or dip, stuffing them into chicken breasts or salmon filets with some sautéed spinach, folding them into a tomato soup or sauce (they’re great at offsetting the acidity of tomatoes) or marinating them.

Once marinated, they’re unstoppable! Some of my favorite ways to enjoy them marinated include:

  • Turned into a sandwich or wrap! Pair Italian roasted peppers with either eggplant cutlets or baked crispy zucchini, some ricotta cheese and basil pesto on a crusty roll for the most incredible summer sandwich!
  • Or, use it as a sandwich condiment. They’re amazing on this chicken cutlet sandwich with broccoli rabe.
  • Paired with fresh mozzarella or burrata cheese and basil leaves and substituted for the tomatoes in a classic caprese salad. (See the photo below.)
  • Included in an antipasto platter with a selection of olives, cheeses and cured meats.
  • Add them to a frittata or pasta salad. They’re great in this antipasto tortellini salad or this pesto orzo salad.
  • Or, just enjoy marinated roasted red peppers on their own as a side or snack with some crusty bread.
  • They also make incredible bruschetta and crostini! (See photo below.)
Italian roasted peppers on large white plate with fresh mozzarella, garlic confit cloves and slices of toasted bread.

How Long Can Italian Roasted Peppers Be Stored?

Store Italian roasted pepper salad in an airtight container or glass jar and add enough additional olive oil to cover them. Covering the peppers in oil like this will help them to stay fresh longer. They should hold for about 7 to 10 days in the refrigerator.

Plain roasted peppers without anything added to them will hold in an airtight container or jar in the refrigerator for up to one week.

You can also freeze plain roasted peppers. Place them (either whole or cut into strips) on a baking sheet and freeze for 30 minutes or so or until the pieces are frozen solid. Then, transfer the frozen peppers into a freezer bag and store for up to three months. Thaw in the refrigerator or at room temperature.

More Antipasto Recipes You’ll Love

If you enjoy these Italian Roasted Peppers as an antipasto, check out these recipes


Italian roasted pepper salad on three pieces of grilled bruschetta bread on white plate over a decorative green towel.

TOP TIPS FOR ITALIAN ROASTED PEPPERS

  • Peppers: Use orange, yellow or red bell peppers for the best, sweetest result. I don’t recommend using green bell peppers in this recipe as they have a completely different flavor and tend to be bitter.
  • Open the Window! Roasting peppers on the stovetop or under the broiler may generate some smoke in your kitchen. Based on my experience of working in small kitchens in the past, you may want to either open a window and/or turn on any ventilator fans that you have to offset the potential smoke. If you’re in a small kitchen, don’t be surprised if your smoke detector goes off!
  • Don’t Walk Away! Both the stovetop and broiling method of making this roasted pepper recipe are active, hands-on techniques that require your full attention the entire time to turn the peppers when needed. Stay close by and do not walk far away.
  • Olive Oil: Be sure to use your best extra-virgin olive oil when marinating the peppers–it will make a big difference!
  • Storage: Store marinated roasted peppers in an airtight container or glass jar and add enough additional olive oil to cover them. Covering the peppers in oil like this will help them to stay fresh longer. They should hold for about 7 to 10 days in the refrigerator.

More Great Recipes to Try

I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!

If you’ve tried Italian Roasted Peppers, please let me know how it went in the comments below. I love hearing from you!

FOLLOW ME on FACEBOOK and INSTAGRAM to see more delicious food and what might be going on behind the scenes!

Close up of colorful Italian roasted peppers in white bowl on white plate on decorative green towel.

How to Make Italian Roasted Peppers (Three Ways!)

Michele
Learn three different, simple techniques to make classic Italian Roasted Peppers–on the stovetop, under the broiler or in the oven using a traditional roasting method–along with a simple recipe to marinate them. Their incredible flavor and versatility will wow you and have you making them on repeat all year long!
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
If Made On Stovetop: 15 minutes
Course Appetizer, Condiment, Cooking Basic
Cuisine Italian, Mediterranean
Servings 6 servings

Equipment

Ingredients
  

  • 6 bell peppers, left whole (red, yellow or orange; see NOTES.)

To Marinate the Roasted Peppers:

Instructions
 

  • Rinse the bell peppers under cold running water, removing any dirt around the stem. Then, dry them with a paper towel.
  • To roast peppers on a gas burner on the stovetop:
    NOTE: You must have a gas burner to make them on the stovetop. Have an empty bowl nearby to transfer the finished peppers into.
    • Place bell peppers directly on the stove grates.
    • Turn the heat to medium. The bell pepper will come in contact with the actual flame.
    • Stay close by! Do not walk far away. Like the broiling method below, this is an active, hands-on technique that requires you to pay attention the whole time and turn the peppers when needed.
    • Char the outside (all sides) of each pepper, rotating it with long tongs once each side is done. (The peppers will also soften as they roast.) It doesn’t take very long so stay nearby and don’t walk away but keep a safe distance from the heat source. I usually do two peppers per burner and have up to two burners going at once but do whatever feels comfortable to you. For six peppers, it will take around 15 minutes.
    • As each pepper is done, immediately transfer it to a heat-safe bowl and cover the bowl tightly with plastic wrap.
  • To roast peppers under the broiler in the oven:
    • Place bell peppers in a single layer on either a parchment- or aluminum foil-lined sheet pan.
    • Place an oven rack at the top under the broiler but be sure to allow enough room for the peppers. You want to peppers close to the broiler but not touching it.
    • Place the sheet pan with peppers on that rack, then turn the broiler on high.
    • Stay close by! Do not walk far away. Like the stovetop method, this is an active, hands-on technique that requires you to pay attention the whole time and turn the peppers when needed.
    • Char the outside of each pepper (all sides), rotating it with long tongs once each side is done. (The peppers will also soften as they roast.) You’ll need to open the oven door and check on the charring status or watch it closely through the oven door. It doesn’t take very long so stay nearby and don’t walk away. This method takes a bit longer than the stovetop method, about 20 to 25 minutes.
    • As each pepper is done, immediately transfer it to a heat-safe bowl and cover the bowl tightly with plastic wrap.
  • To roast peppers in the oven with a traditional roasting technique (not under the broiler):
    • Place bell peppers in a single layer on either a parchment- or aluminum foil-lined sheet pan.
    • Place a rack in the lower 1/3 of the oven and preheat the oven to 450℉, using the convection option if your oven has it.
    • Place the sheet pan with peppers in the oven.
    • Roast the peppers for anywhere from 30 to 45 minutes or until the outsides are blackened/browned, occasionally turning them to ensure even charring and softening on all sides. Note that you will not get the same level as charring as with the other two methods, but the peppers will still brown.
    • When the peppers are done, immediately transfer them to a heat-safe bowl and cover the bowl tightly with plastic wrap.
  • Cover and Steam the Peppers:
    • Transfer the roasted/charred peppers immediately to a heat-safe bowl, even if one at a time, and cover the bowl tightly with plastic wrap so that the peppers can begin steaming. This helps to loosen the skin and soften them a bit more.
    • Let the peppers sit in the bowl for at least 20 to 30 minutes or until they are cool enough to handle and the skins peel away easily.
  • Peel and Seed the Peppers:
    • Uncover the bowl when the peppers are cool enough to handle.
    • Starting with one pepper at a time and working over a bowl or the sink, hold each pepper by the stem and carefully poke a small hole in it to release and discard any liquid. Be careful as this liquid may still be a bit hot.
    • The next step may be the most important! Carefully peel off and discard the pepper skin. Then, slice the pepper open and remove all the seeds. This is going to be a bit messy and you may be tempted to run water over the pepper to make this process go easier/faster. DON’T DO THIS as you will end up rinsing away flavor! It’s ok to have a little skin or seeds remain.
    • Pat the peppers dry with a paper towel when finished.
  • At this point, you can use the roasted peppers in any number of ways. Make them into a cream sauce for pasta or chicken, turn them into a pesto or dip, fold them into a tomato soup or sauce, or marinate them for use in a sandwich or caprese salad, on an antipasto platter or to be enjoyed on their own as a side or snack with some crusty bread. They also make incredible bruschetta and crostini!
  • If you’d like to marinate the roasted peppers and turn them into a semi-salad, slice the peppers into strips. Then, drizzle them with really good extra virgin olive oil, sprinkle them with salt, freshly ground black pepper and a pinch of crushed red pepper, fold in fresh basil leaves and some garlic confit or roasted garlic cloves if you have them and mix well.
  • Enjoy immediately or store them in an airtight container or glass jar. If storing the marinated peppers, add enough additional olive oil into the container or jar to cover them. Covering the peppers in oil like this will help them to stay fresh longer. They should hold for about 7 to 10 days in the refrigerator. Buon Appetito!

Notes

  • Roasting peppers on the stovetop or under the broiler may generate some smoke in your kitchen. Based on my experience of working in small kitchens in the past, you may want to either open a window and/or turn on any ventilator fans that you have to offset the smoke. If you’re in a small kitchen, don’t be surprised if your smoke detector goes off!
  • There is actually a fourth way to make roasted peppers and that would be to char them on a very hot grill. As long as you achieve the same level of char, the grill will work. Then, proceed with the steaming step and the rest of the recipe.
  • I don’t recommend using green bell peppers in this recipe as they have a completely different flavor and tend to be bitter. Use orange, yellow or red bell peppers for the best, sweetest result.
  • Be sure to use your best olive oil if marinating the peppers-it makes a difference!
  • Plain roasted peppers without anything added to them will hold in an airtight container or jar in the refrigerator for up to one week.
  • You can also freeze plain roasted peppers. Place them (either whole or cut into strips) on a baking sheet and freeze for 30 minutes or so or until the pieces are frozen solid. Then, transfer the frozen peppers into a freezer bag and store for up to three months. Thaw in the refrigerator or at room temperature.
  • Extra virgin olive oil hardens under refrigeration, so just let the marinated roasted peppers sit at room temperature for a few minutes before using after pulling them out of the fridge.
 
Recipe by Mangia With Michele. Please visit my site for more great cooking inspiration!
If you try this recipe, please share a photo on INSTAGRAM or FACEBOOK and tag it @MangiaWithMichele and #MangiaWithMichele. I’d love to see it!
Tried this recipe?Let us know how it was!

1 thought on “How to Make Italian Roasted Peppers (Three Ways!)

  1. 5 stars
    I always wanted to try these but never knew how. Thanks for giving us three different ways to make them. The stovetop method was the winner!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating