Roasted Red Peppers

Prep Time
Cook Time
Ready In

"Recipe source: Bon Appetit (August 1990)This makes 1 1/2 cups These have to stand for 4 hours before using."

Original is 5 servings


  • Serving Size: 1 (167.8 g)
  • Calories 139.8
  • Total Fat - 13.5 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 1500.4 mg
  • Total Carbohydrate - 5.1 g
  • Dietary Fiber - 5 g
  • Sugars - 5 g
  • Protein - 0.1 g
  • Calcium - 106 mg
  • Iron - 0.2 mg
  • Vitamin C - 18.5 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Char peppers over gas flame (if you don't have a gas stove I use an outside grill) or in broiler until blackened on all sides. Wrap in paper bag and let stand for 10 minutes to steam. Halve the peppers; peel and seed. If necessary rinse and pat dry.

Step 2

Cut peppers into 1 inch wide strips and transfer to a bowl. Add oil and vinegar and let stand for 4 hours.

Step 3

Just before serving add the basil and toss to coat.


No special items needed.

2 Reviews


Made these with more vinegar (maybe 1/4 cup) and less oil (about a tablespoon) and they came out delicious. I bet fresh thyme would be a good herb sub as well.


review by:
(27 Dec 2016)


I used Yellow and Orange Peppers as well as Red. They make for a beautiful and colourful plate of peppers. I did roast some garlic as well and added some of it (finely diced) to the mix, but apart from that I made this recipe exactly as written. These were just perfect, they had a lovely smokey flavour to them. I did notice that the left overs which I did put in the fridge, solidified .... but just left out at room temperature the oil soon melted and the taste was just as good....if not better. I will be making this again for sure.


review by:
(9 Apr 2016)

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