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Roasted Bell Peppers

Roasted Bell Peppers

Italian style Oven Roasted Bell Peppers, marinated with extra virgin olive oil, garlic and parsley - delicious by itself or as a topping for bruschetta.

Course Appetiser, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Manuela Zangara


  • 2 bell peppers/capsicums 1 yellow and 1 red
  • Oil spray
  • 1 garlic clove chopped or crushed
  • 1 tbsp parsley chopped
  • 2 tbsp extra virgin olive oil
  • Salt to taste


  1. Rinse the bell peppers well.  Brush/spray them with some oil and put them in an oven proof dish lined with baking paper.
  2. Bake them in a pre heated oven at 200ºC – 390ºF for about 20-25 minutes or until cooked through (they will have to be soft).
  3. When ready, cover them tightly with some aluminium foil for 5 minutes, then remove the top, seeds and skin (be careful, they will still be hot! But if you let them cool down, removing the skin will be very hard!). Filter and reserve the juice they left in the pan.
  4. Cut them in 3 cm – 1 ¼ inch wide slices and put them, in layers, in a container. Sprinkle each layer with salt, some chopped garlic and parsley and drizzle with some extra virgin olive oil and the reserved bell peppers juice. Continue with another layer of sliced roasted bell peppers, salt, garlic, parsley, extra virgin olive oil… until you run out of ingredients.
  5. Cover the container with a lid and refrigerate until ready to serve.

Recipe Notes

Remember to take the container out of the fridge at least 30 minutes before serving, or the oil will not be fluid.  These peppers are best eaten at room temperature.