Learn how to make the best Italian Roasted Peppers right in your oven! With just a few simple ingredients, these sweet and tender peppers add amazing flavor to sandwiches, salads, antipasto platters, or as a colorful side dish. This guide will show you exactly how to roast, peel, and store them with no fuss.
If you like this recipe you might like my stewed peppers or my easy pickled Thai chili peppers.
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There’s something special about the aroma of roasted peppers drifting through an Italian kitchen. Sweet, tender, and infused with deep, smoky flavor, homemade roasted peppers instantly elevate any dish you add them to.
Whether layered onto crusty bread, tossed into pasta, or served alongside your favorite cheeses, these peppers are a simple pleasure that never disappoints.
This Easy Italian Roasted Peppers recipe shows you exactly how to transform fresh bell peppers into a beautiful, versatile ingredient. No fancy equipment required—just your oven, a baking sheetand a little time. You’ll be amazed how effortlessly they come together.
Unlike store-bought jars, homemade roasted peppers have a vibrant taste and softsilky texture that’s impossible to replicate. Plus, you control the seasoning and can adjust the flavor to suit your own kitchen.
Once you make these once, you’ll find countless ways to use them. From antipasto platters to sandwiches and saladsthese peppers will become one of your favorite fridge staples.
If you’ve never tried roasting peppers before, don’t worry. This step-by-step guide walks you through everything you need to know, including how to peel them easily and how to store them for later.
Why we love Italian roast peppers
- Simple: Only a few ingredients and no special tools are needed to make the most delicious roasted peppers.
- Flavorful: The natural sweetness of the peppers intensifies in the oven, giving you rich, smoky depth.
- Versatile: Perfect for antipasto, salads, pasta, sandwiches, or as a colorful side dish.
- Make-Ahead: They store beautifully, so you can prepare them in advance for easy meals all week.
Ingredients for roasted peppers Italian style
- Bell Peppers (usually red, about 4): The star of the recipe. When roasted, they become tender, sweet, and develop a rich, smoky flavor.
- Extra-Virgin Olive Oil: Used for drizzling over the peeled peppers. I always recommend using a better quality extra-virgin olive oilas the flavor will be even better.
- Fresh Garlic Cloves: Infuses the peppers with savory aroma and classic Italian depth of flavor.
- Fine Sea Salt: Seasons the peppers, balances the sweetness, and helps draw out their juices.
Substitutions & Variations
- Mixed Color Peppers: Use yellow and orange bell peppers for a colorful platter.
- Herb Infused: Add chopped basil, oregano, or parsley.
- Garlic Lovers: Toss warm peppers with minced fresh garlic.
- Spicy: Add a pinch of crushed red pepper flakes.
Equipment you need to make this recipe
How do you make roasted red peppers
Here is how to make this easy Italian peppers recipe (the full recipe is below!):
- Step 1: Preheat the Oven
- Preheat your oven to 425°F (220ºC). Line a baking sheet with nonstick parchment paper for easy cleanup.
- Step 2: Roast the Peppers
- Wash the peppers and arrange them in a single layer on the baking sheet. No oil needed at this stage.
- Step 3: Roast for 20 minutes, until the skins start to blister and loosen.
- Step 4: Turn and Continue Roasting
Using tongs, carefully turn the peppers so they roast evenly on all sides. Return to the oven for another 10–15 minutes.
You’ll know they’re ready when the skins are at least 50% blackened, loose, and wrinkled, and the peppers have started to collapse. The aroma will be irresistible!
- Step 5: Steam and Cool
- Remove the baking sheet from the oven and cover the peppers with parchment paper or a heat-safe oven bag. Let them steam and cool slightly—this step makes peeling a breeze.
- Step 6: Peel and Seed
- Once cool enough to handle, gently peel away the blackened skins with your fingers. Cut each pepper lengthwise, remove the stalks and most of the seeds, and scrape out any remaining seeds
- Step 5: Slice and Marinate
Slice the peeled peppers into long strips and place them in a bowl or a serving platter. - Slice the garlic.
- Add the sliced garlic, drizzle with olive oil, and sprinkle with salt. Sprinkle on some chopped parsley. Gently toss to combine.
- Step 6: Let the Flavors Mingle
Allow the peppers to marinate at room temperature for 30–60 minutes before serving. They’re delicious warm or chilled.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Make Ahead and Storage
- Refrigerate: Place cooled roasted peppers in an airtight container with a layer of olive oil on top. They keep for up to 1 week.
- Marinate: Store peppers in a jar with olive oil, garlic cloves, and herbs for extra flavor.
How to Freeze Roasted Peppers
- Cool Completely: Let the roasted peppers cool to room temperature.
- Peel & Prep: Remove the skins, stems, and seeds if you haven’t already. Slice or leave them in large pieces.
- Pat Dry: Gently blot with paper towels to remove excess moisture—this helps prevent ice crystals.
- Portion: Divide into usable portions (about 1 cup or whatever you typically need for recipes).
- Pack: Place portions in freezer-safe bags or airtight containers. Squeeze out as much air as possible to prevent freezer burn.
- Label & Freeze: Label with the date. Freeze for up to 6 months.
Tip: The texture will be softer after freezing, so frozen peppers are best in cooked dishes rather than salads.
Our Top Tips
- Use a rimmed baking sheet: This helps catch all the delicious juices the peppers release as they roast. For easy cleanup, line your sheet with parchment paper or aluminum foil.
- Watch the size: Roasting time depends on the size of your peppers. Medium bell peppers usually take about 30–40 minutes in the oven, while smaller ones will cook more quickly. Be sure to turn them once or twice so they char evenly on all sides.
- Roasting mini peppers: If you’re using mini sweet peppers, keep a close eye on them—they roast much faster. Turn them as soon as you see one side beginning to blacken.
- Steam to loosen skins: After roasting, cover the peppers with parchment paper or drape a cut-open plastic freezer bag over the top. This traps steam and helps loosen any stubborn bits of skin.
- Peel carefully: Let the peppers cool slightly so they’re easier to handle. Then, use your fingers or a small knife to gently remove the blackened skins. Split them open, and the stem and seeds will peel right away.
FAQ’s
Italian roasting peppers are sweet, thin-skinned peppers perfect for roasting. The most common types are:
Bull’s (Bull’s Horn): Long, curved, very sweet
Italian Frying Peppers (Friggitelli or Cubanelle): Slender, mild, and tender
Sweet Bell Peppers: Classic red, yellow, or orange
In Italy and similar climates, late summer to early fall is peak harvest time.
If you’re buying them at the market, just choose peppers that are:
✨ Vibrant in color
✨ Firm and unwrinkled
✨ Heavy and fresh
And then you’re ready to roast!
No, Italian roasted peppers are not hot at all.
They’re typically made with sweet bell peppers or Italian sweet peppers, which have:
✅ Zero spiciness
✅ A naturally sweet, mellow flavor that gets even richer when roasted
Unless you specifically roast spicy Calabrian chiles or sprinkle on chili flakes, Italian roasted peppers are completely mild.
Sweet Italian Peppers (Friggitelli, Italian Frying Peppers, Bell Peppers): Mild and sweet. No heat at all. Commonly used for roasting, frying, or stuffing.
Peperoncini (Italian pickled peppers): Usually mild to mildly tangy
Sometimes have a gentle warmth, but not really “spicy”
Calabrian Chiles: These are the hot ones. Grown mainly in Calabria, small and red. Used to add real heat to dishes and spicy oils.
Serve as Antipasto -Simply drizzle with good olive oil, sprinkle with sea salt, and serve alongside olives, cheeses, and crusty bread.
Make a Sandwich or Panino – Layer them on focaccia or ciabatta with fresh mozzarella, prosciutto, or tuna.
Toss into Pasta– Slice and toss with spaghetti, olive oil, garlic, and a little pecorino.
Add to Salads -Combine with arugula, cherry tomatoes, and shaved Parmigiano.
Bell Peppers (Capsicum) – The most common. Use red, yellow, or orange bell peppers for the sweetest flavor. Green are more bitter but still work.
Italian Sweet Peppers – Long and thinner than bell peppers, these are wonderfully sweet when roasted.
Poblano Peppers – If you want a mild earthy flavor and a little more complexity.
Cubanelle Peppers – Another mild, sweet variety with thin skin that roasts beautifully.
How to Use Frozen Roasted Peppers
Thaw in the refrigerator overnight or at room temperature for about 1 hour.
Drain any excess liquid.
Use in sauces, pasta, sandwiches, or antipasto platters.
What to serve with Italian peppers
Roasted red peppers is Italian comfort food and it goes really nicely with any salad, side dishpasta, or bread.
Some other recipes you’ll love:
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📖 Recipe
Easy Italian Roasted Peppers (in the oven)
Learn how to make the best Italian Roasted Peppers right in your oven! With just a few simple ingredients, these sweet and tender peppers add amazing flavor to sandwiches, salads, antipasto platters, or as a colorful side dish. This guide will show you exactly how to roast, peel, and store them with no fuss.
Servings: 12
Calories: 52kcal
Instructions
Roast the Peppers
-
Wash the peppers and arrange them in a single layer on the baking sheet. No oil needed at this stage.
-
Roast for 20 minutes, until the skins start to blister and loosen.
Turn and Continue Roasting
-
Using tongs, carefully turn the peppers so they roast evenly on all sides. Return to the oven for another 10–15 minutes.
-
You’ll know they’re ready when the skins are at least 50% blackened, loose, and wrinkled, and the peppers have started to collapse. The aroma will be irresistible!
Peel and Seed
-
Once cool enough to handle, gently peel away the blackened skins with your fingers. Cut each pepper lengthwise, remove the stalks and scrape out any remaining seeds.
Slice and Marinate
-
Slice the peeled peppers into long strips and place them in a bowl or a serving platter. Add the sliced garlic, drizzle with olive oil, and sprinkle with salt. Gently toss to combine.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Nutrition
Calories: 52kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 99mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1242IU | Vitamin C: 51mg | Calcium: 4mg | Iron: 0.2mg