Roasted peppers are one of the most delicious and versatile appetizers you can make at home. They’re rich, smoky, slightly sweet, and incredibly easy to prepare. You can enjoy them on their own, add them to sandwiches or salads, or use them to make bruschetta with cream cheese.
Ingredients:
- 4–4.5 lbs (1.8–2 kg) bell peppers — about 2 lbs (1 kg) after roasting and peeling
- 3 garlic cloves
- 3–4 tbsp vegetable oil
- 2 tbsp vinegar (white or apple cider)
- 1 tsp sugar
- 5 whole black peppercorns
- 1 tbsp salt (about 15 g)
- 1 tsp smoked paprika
- Glass jars (if storing)
Cooking process
1. Roast the Peppers
Preheat your oven to 400°F (200°C).
Place the whole peppers on a baking sheet lined with foil and roast for 35–40 minutes, turning once halfway through, until the skin is blistered and charred.
2. Steam and Peel
Transfer the roasted peppers to a bowl, cover with a lid or plastic wrap, and let them sit for 15 minutes — this helps loosen the skin.
Peel off the skins, remove the seeds, and save the juice that collected in the bowl. Slice the peppers into long strips.
3 Sauté the Garlic
Finely chop the garlic.
Heat the vegetable oil in a skillet over low heat and cook the garlic for 1–2 minutes, just until fragrant (don’t let it burn!).
4. Simmer the Peppers
Add the sliced peppers and the reserved pepper juice to the pan. Stir and cook for 5 minutes.
Add salt, sugar, peppercorns, and smoked paprika. Mix well, bring to a light simmer, then turn off the heat.
Stir in the vinegar (skip the vinegar if you plan to eat them within a few days and not can them).
5. Store (Optional)
Transfer the peppers into pre-sterilized jars, tighten the lids, and place them upside down on the counter overnight to seal.
Serving Ideas
These roasted peppers are delicious straight from the jar — but they’re also amazing on:
- Charcuterie boards
- Bruschetta with cream cheese
- Sandwiches or burgers
- Salads and pasta
