Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

Rating: 4.53 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

By Kim's Cooking Now
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.

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  • 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.

  • Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).

  • 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:
270.3 calories; 0.7 g protein; 4 g carbohydrates; 0 mg cholesterol; 195.5 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

yanyan_cheng
Rating: 4 stars
01/06/2010
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. Read More
Helpful
(21)
19 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
yanyan_cheng
Rating: 4 stars
01/06/2010
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. Read More
Helpful
(21)
naples34102
Rating: 5 stars
01/12/2013
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. Consider that high praise. Read More
Helpful
(19)
AcaCandy
Rating: 5 stars
12/29/2009
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. Read More
Helpful
(14)
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Lori
Rating: 5 stars
02/27/2012
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 just the lovely flesh. Used them on pizza and in fajitas. Thanks Kim Read More
Helpful
(6)
Maureen Brannen Murphy
Rating: 5 stars
07/05/2010
I LOVE THIS!!!! Read More
Helpful
(5)
SHORECOOK
Rating: 5 stars
07/17/2012
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. I can't wait to have them on pizza. Thank you KIMSCOOKINGNOW for sharing your recipe! Read More
Helpful
(5)
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What's for dinner, mom?
Rating: 5 stars
03/16/2015
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 roasted the pepper right on my gas range but be sure to line the stove top around the burners if you do - I have those little foil burner pans just for this puropse. So delicious on a roast pork or chicken cuttlet sandwich. Thanks for posting your recipe! Read More
Helpful
(3)
Joey
Rating: 5 stars
02/29/2016
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 Read More
Helpful
(2)
Annie SpencerHarter McClellan
Rating: 5 stars
11/15/2015
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 thru the entire winter... and remember my Nana. Read More
Helpful
(2)
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