Italian Style Marinated Peppers

Prep Time
Cook Time
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"Many years ago I had this over a friends house whose parents had immigrated to the U.S. from Italy. They grew their own peppers and prepared it as indicated. These are to be served as a side to grilled, roasted, sautéed meats and fish. It also makes a good addition to a green salad or topping to crusty bread, bruschetta, or sandwich. Which ever way you decide to serve it, it is delicious."

Original recipe yields 3-4 servings


  • Serving Size: 1 (142 g)
  • Calories 193.6
  • Total Fat - 18.3 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 0 mg
  • Sodium - 7.1 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.6 g
  • Protein - 1.4 g
  • Calcium - 20.7 mg
  • Iron - 0.8 mg
  • Vitamin C - 118.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 450 degrees F (200 degrees C).

Step 2

Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is charred and blistered.

Step 3

Immediately place in a metal, glass, or ceramic bowl and cover tightly with plastic wrap. Set aside so that peppers will sweat and let come to room temperature.

Step 4

Once peppers have cooled, carefully remove stems and seeds. Remove the charred pieces of skin from each pepper.

Step 5

Cut each pepper into strips lengthwise.

Step 6

Place strips of pepper into a medium serving bowl, set aside.

Step 7

In a small bowl, add olive oil, garlic, vinegar, basil, parsley, oregano, salt and pepper. Stir to blend.

Step 8

Pour oil mixture over peppers and with a rubber spatula carefully mix throughout being careful not to break the strips. Serve.

Step 9

NOTE: My friends parents used to make this recipe using the peppers that they would grown in their garden. They would can it to have it all year long, therefore if you prefer to can these, it works beautifully.

Step 10

NOTE: They would also add whole fresh basil leaves as opposed to the chopped. I can't remember if they used the parsley, but I like to use it and like the taste it imparts.

Tips & Variations

No special items needed.



These peppers are fantastic! Made exactly as written, using Greek oregano. I loved the oven method of making the peppers - it was so easy! Served these over grilled Italian sausages, and they were just perfect! In fact, it was hard not to eat these straight from the jar. Next time, will double the recipe!

review by:
(24 Jul 2021)

Daily Inspiration

Made these delicious peppers to go with some grilled Italian sausage and they made a great accompaniment to our meal. Delish. : )

(29 Mar 2020)

Mia in Germany

My favourite way to have bell peppers! Perfect recipe, thanks for sharing! Made for SWT 2019 / Italy for the Traveling Tastebuds

review by:
(19 Jul 2019)


I love roasted peppers and this version was really delicious! I had a lot of basil, dried oregano from Crete and for decoration a fresh spring of marjoram from the garden. I prepared this while I was preparing the meat and this was the perfect combination to my chicken! Thanks a lot for posting and offering this great recipe!

review by:
(25 Apr 2017)


These were super, I love how roasting peppers makes them so sweet. I also used all red peppers, and only half the oil. Delicious!

review by:
(15 Feb 2017)


These marinated peppers are divine!!!! I followed the recipe as listed except for using only red peppers and everything came out beautifully. I will definitely be making this often.

review by:
(15 Feb 2016)