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Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

Rated as 4.53 out of 5 Stars

"I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal."
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30 m servings 270
Original recipe yields 6 servings


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  1. Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
  2. Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
  3. Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
  4. Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 270 calories; 28.2 4 0.7 0 196 Full nutrition

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Read all reviews 13
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I love this recipe!! And, I always add some red wine vinegar (like 1/4 cup). It makes the pepper a little bit more sour which helps to bring up the appetite and acts as a great appetizer.

Just like my nonna and mother made, fresh from their gardens, often served at the table as part of the meal. As did the submitter’s arugula and beans dish, this evoked fond and special memories...

Fabulous recipe! I can't think of one thing to change! (oops, I did leave out the salt and pepper), really saw no need for those.

These peppers roasted up beautifully. Used only red peppers. Substituted dried basil for fresh. Popped them in a paper bag which for me worked just as well. The skins peeled away nicely leaving ...

YUM! I had an abundance of peppers and more than enough stuffed peppers in the freezer so I tried this recipe. It was a first for me and so easy to do. I loved the way they swelled and peeled...

A classic dish my Italian MIL taught me to make- just this way. I used fresh and dry herbs, a little parsley and only red peppers like my MIL did. I did use less olive oil than suggested. I r...

All guests I serve this to ask for the recipe. I found they last more than 5 days in the fridge. Great to have with BBQ

This is exactly how my Nana made peppers. Loved the sandwiches. Now I buy a bushel of multi colored peppers (when on sale) and do them when we are camping. I ration them so I can enjoy a few thr...