Italian Roasted Bell Peppers (Vegetarian, Vegan, GF)

Last Updated on December 21, 2020 by Kathryn Donangelo

These Italian Roasted Bell Peppers make the best appetizer and is vegetarian, gluten-free and vegan! Enjoy it on bread or just as it is!

PIN Italian Roasted Bell Peppers to try later!

These Italian Roasted Bell Peppers are a must during the holidays or any get together! These are 1000% better than any jarred roasted peppers and made with the simplest ingredients. These peppers can also be referred to as roasted bell peppers marinated in olive oil!

You can serve these Italian Roasted Peppers as an appetizer just as they are, with sliced fresh bread or crackers. This Italian appetizer will be sure to please everyone so I may suggest doubling the recipe! 

These oven roasted bell peppers are marinated in olive oil, a splash of vinegar, spices and capers. I always love eating these marinated bell peppers the day after because all of the ingredients settle together and create so much flavor. 

INGREDIENTS TO MAKE ROASTED ITALIAN BELL PEPPERS

• Bell peppers: you can use red, orange, green or yellow. Any color will work for this recipe!
• Olive oil: used to marinate the bell peppers and is an essential ingredient in this recipe.
• Salt + pepper: adds flavor.
• Vinegar: enhances the flavor of the roasted peppers and the other ingredients. 
• Garlic: pairs perfectly with the roasted peppers. 
• Capers: adds a hint of saltiness and texture to the peppers! 

HOW TO MAKE ITALIAN ROASTED BELL PEPPERS

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with cooking spray or olive oil.
2. Wash and dry your bell peppers and place them on their side on the baking dish. Sprinkle a pinch of salt on top of the peppers and bake for a 50-60 minutes, flip the peppers half way of cooking.
3. Once the bell peppers are done they will be extremely hot. Allow them to cool for 20-30 minutes.
4. When the peppers are cooled, remove the stems and charred skins. Cut the peppers in half, discard stems, remove the seeds, cut peppers into strips and place the strips into a bowl.
5. Add the remainder of the ingredients to the bowl and stit to combine. You can serve immediately or let sit in the refridgerator to let the flavors fuse together.

TIPS TO MAKING THE BEST ITALIAN ROASTED BELL PEPPERS

Let the marinated bell peppers sit in the refrigerator for at least an hour before serving. You don’t have to do this but the flavors intensify the longer they are together.

Make sure to wait at least 20-30 minutes before peeling and cleaning the peppers. Sometimes the peppers will seem cool on the outside and still be pipping hot on the inside. Be careful! 

If you are having a difficult time removing the skin from the bell peppers once they are roasted, run the peppers under water. It’s okay to leave a little skin on!

You can use any color bell pepper you wish! I always love using a variety for color.

LEFTOVERS

These Italian Roasted Bell Peppers make delicious leftovers! They will last in your refrigerator for up to 7-10 days! They last a lot longer than other vegetables because they are covered in oil which helps them stay fresh.

If the oil hardens, add more oil and let the peppers sit out on the counter for a few minutes. 

LOOKING FOR OTHER EASY ITALIAN INSPIRED RECIPES? TRY THESE!

• Italian Pasta Salad: made with Italian lunch meats and cheeses. Perfect for lunch, potlucks, picnics or a side dish. 
• Antipasto Salad: loaded with my favorite Italian meats, cheese and veggies on a bed of lettuce.
• Prosciutto Tomato Caprese: this is such a gorgeous dish and makes for a hearty appetizer!
• Healthy Turkey Meatballs: perfect to add to spaghetti or spaghetti squash fora healthier alternative! 
• Classic Tomato Bruschetta: if you love tomatoes, garlic and bread, you need t make this!
• Melon Prosciutto Caprese Salad: so refreshing and has a combination of sweet and savory ingredients.
• Mini Spinach and Ricotta Lasagna Cups: cute, easy and delicious. These little lasagna cups are vegetarian and can be made with meat as well. 

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Italian Roasted Peppers

These Italian Roasted Bell Peppers make the best appetizer and is vegetarian, gluten-free and vegan! Enjoy it on bread or just as it is!

5 from 9 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: American, Italian

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 6 servings

Author: Kathryn Donangelo

Ingredients

• ▢ 6 bell peppers
• ▢ 1/4 cup olive oil
• ▢ 1/2 tsp. salt
• ▢ 1/4 tsp. black pepper
• ▢ 1 Tbsp. vinegar
• ▢ 1 clove garlic; finely chopped

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with cooking spray or olive oil.
• Wash and dry your bell peppers and place them on their side on the baking dish. Sprinkle a pinch of salt on top of the peppers and bake for a 50-60 minutes, flip the peppers half way of cooking.
• Once the bell peppers are done they will be extremely hot. Allow them to cool for 20-30 minutes.
• When the peppers are cooled, remove the stems and charred skins. Cut the peppers in half, discard stems, remove the seeds, cut peppers into strips and place the strips into a bowl.
• Add the remainder of the ingredients to the bowl and stit to combine. You can serve immediately or let sit in the refridgerator to let the flavors fuse together.

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Notes

1. If you want to add some spice, add a few pinches of red chili flakes.