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Oven-roasted bell peppers on a metal serving plate.

Roasted Bell Peppers in Oil

Easy oven-roasted bell peppers to use in salads, pasta dishes, as pizza topping or more. They are great in olive oil as side dish to meat, too!
Course Side Dish
Cuisine Italian
Keyword oven-roasted bell peppers, roasted peppers
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 151kcal
Author Eva | Electric Blue Food


  • 3 bell peppers
  • olive oil for preserving


  • Place each bell pepper in the centre of a tinfoil sheet - one per pepper - and lay them on an oven tray. Lightly crumple the sheets bending the edges upwards.
  • Place the tray in the centre of the oven and roast at 200°C for 45 minutes, turning the peppers every 15 minutes to give them a nice char all over.
  • Take the tray out of the oven and wrap each bell pepper closed in its tinfoil sheet. Let rest for 30 minutes. This traps the steam inside for easy removal of the skin.
  • Unwrap the cooled peppers and transfer to a plate. Lift each bell pepper keeping it upside down, stem facing downwards. Gently remove the stem by pulling it out with the other hand - most of the seeds and some juice will also flow out. Rip open the bell pepper and brush off the seeds, then gently pull away the skin.

To preserve in oil

  • Squeeze any juice from the discarded skins and seed clusters and pour through a sieve. Pour some of this roasting juice into a jar with some olive oil. Slice the roasted peppers into thin strips and place pepper strips inside the jar pressing them against the sides in order to squeeze out any air. Pour in more roasting juice and olive oil and proceed filling the jar. Top with olive oil - this is what will keep the roasted peppers fresh. Store refrigerated for up to 2 weeks, topping up with more olive oil every time you consume some, so that the peppers are always covered in oil.


If you notice an air bubble on the side of the jar while adding the pepper strips, make sure to remove it or it may cause mold. Slide a toothpick along the side of the jar until you reach the air bubble, then gently push the peppers inward creating an escape channel for the bubble. When the air bubble has escaped, push back the peppers against the side of the jar.
Please notice that the nutritional information provided takes into consideration the peppers served with a small quantity of olive oil. Being the calculation made by a computer, it is in any case just meant to be used as a guideline.


Calories: 151kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 188mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2794IU | Vitamin C: 114mg | Calcium: 6mg | Iron: 1mg