Italian Style Roasted and Marinated Bell Peppers




About: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. I do this to keep my sanity.

My family loves Italian food. Every-time my son visits he wants me to make him lasagna! The next time I visit him I am going to request he make me lasagna! I like lasagna but I don't make it very often, however, I do make spaghetti weekly!  Years ago a friend gave me her grandmother's recipe for roasted peppers that is delicious with spaghetti and lasagna. 

Just out of curiosity I looked online to see what the nutritional benefits of bell peppers were and was surprised that one bell pepper provided 3 times the daily allowance of vitamin C than citrus. The article is very interesting:

Let's make some roasted bell peppers, you won't be disappointed, I promise!

Step 1: Ingredients

12 Bell Peppers - Red or Yellow are best, but consider green to add color.
½ Cup minced garlic
½ Cup chopped fresh parsley
½ tsp salt
1/4 tsp black pepper
½ Cup olive oil
Sliced French bread
Paper sack
Parsley garnish optional
Please notice this recipe is the original recipe I got from my friend and did not want to change it for this instructable. I just want you to know I made a smaller version. You can divide the recipe to suit your family needs.

Step 2: Preparations

Preheat oven to 350.
Add a few tablespoons of water to a roasting pan. 
Wash all the peppers and leave the moisture.
Thinly slice off the bottom of the peppers so they stand upright.
Place the peppers in the roasting pan leaving a small space between them.

Step 3: Bake

Turn the oven down to 325 and put the peppers in the oven to roast.
This will take between 30 and 60 minutes.
Rotate the peppers about 1/2 through the baking time.
When the skin begins to puff, they are done.

The entire pepper should be puffy. If you don't cook them long enough they will be very difficult to peel. After 30 minutes keep a good eye on them so you don't overcook them. You can see in the picture they are just beginning to puff. The top of the pepper is already done but the sides are not ready. If you are using green peppers they take longer to roast. 

Step 4: Prepare Marinade

While the peppers are roasting mix the garlic, parsley, salt, pepper, and Olive oil in a bowl.

Step 5: Transfer Them Into a Paper Bag

Transfer the peppers to a large brown paper bag and seal the bag to make them sweat.
This will loosen the skin.

Step 6: Remove the Stems, Seeds, and Skins

Once the peppers have cooled, peel the skin, discard the seeds and cut them into julienne strips.
If the peppers are difficult to peel put them back into the oven and cook them longer.
Put all the pepper strips with all the other ingredients to marinade.
Let stand in the refrigerator for at least a few hours, but overnight would be better.
Serve in your antipasti, salads, on pizza, or serve on toasted French bread like I did. 


Step 7: Sunshiine's Final Thoughts

Every-time I serve roasted peppers, my guest want the recipe. I keep extra copies just for that reason. It is best to make it ahead but I will confess I always eat some of them before they go into the refrigerator! This is way better than plain garlic bread!

Thank you instructables, our sponsors and our loyal readers for making this such a fun place to share! Have a great Day!




    • Arduino Contest 2019

      Arduino Contest 2019
    • Party Challenge

      Party Challenge
    • Gardening Contest

      Gardening Contest

    19 Discussions


    Mmmmm!! Looks delish! Picked up some red, orange and yellow peppers yesterday. Can't wait to serve it tonight with eggplant parm!! Hopefully my hubby will love it. Thanks for sharing this! And btw your pics are awesome!! :)

    P.S. Love your screen name! Whenever I have to pick a name that is always my first pick, but always taken already.

    This recipe is excellent!! Looks tasty.. if you love bell pepper how about a recipe with a bit of a kick?

    1 reply

    6 years ago on Introduction

    Your pictures are so fabulous... they're making my mouth water! The colored peppers are SO inexpensive here in Baja, as compared to the States. I'm faving this and hope the little store has yellow peppers tomorrow. I've been craving spaghetti and can't wait to try this!

    3 replies

    Reply 6 years ago on Introduction

    Not today. ;-( The produce truck doesn't come until Wednesday, so I'll try to get there early.


    Reply 6 years ago on Introduction

    I buy my peppers at Sam's, they are cheaper. The green peppers would add color but they do take longer to cook. I have trouble getting some produce here because they don't ever have it. Meyers lemons are never here and they are so good! You must try this it is so good on french bread. I made my recipe smaller and I added too much garlic so you might taste your peppers as you add the garlic because I know you probably don't won't to make 12 peppers. I think I added more than 1/8 cup to 3 peppers. I wished I had made 2 red peppers for the color.Thanks for faving and commenting! Have a splendorous day!

    sunshiineM.C. Langer

    Reply 6 years ago on Introduction

    Yes, it is very delicious! Thanks for stopping by, I always appreciate your support! Oh yes, and congrats on your win!

    M.C. Langersunshiine

    Reply 6 years ago on Introduction

    Thanks a lot Sunshiine!! And your projects are so awesome! You can count always with my stop and vote :-)


    Reply 6 years ago on Introduction

    Thanks onrust! I can eat the whole batch! Have a relaxing evening!


    Reply 6 years ago on Introduction

    They are sooooooooooo yummy and pretty! Thanks for stopping by, it is always great to see you!