Roasted peppers in oil (Peperoni arrostiti sott'olio)

    30 min

    My Italian mother-in-law taught me this easy recipe. These peppers can be used in other recipes, or simply served as an antipasto with good cheese and crusty bread.

    19 people made this

    Serves: 6 

    • 1 red pepper
    • 1 yellow pepper
    • 1 orange pepper, chopped
    • 180ml extra-virgin olive oil
    • 1 clove garlic, minced
    • 5 leaves fresh basil leaves, finely sliced
    • 1 pinch dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat an outdoor barbecue for high heat and lightly oil the grate. Reduce barbecue heat to medium.
    2. Barbecue whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
    3. Combine olive oil, garlic, basil, oregano, salt and pepper in a 500ml glass jar (or larger, depending on size of peppers).
    4. Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.

    Cook's note

    Try these peppers in other recipes - bruschetta, pureed with cream over pasta, pasta salads, soup, etc.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    I love this recipe!! And, I always add some red wine vinegar (like 1/4 cup). It makes the pepper a little bit more sour which helps to bring up the appetite and acts as a great appetizer.  -  05 Jan 2010  (Review from Allrecipes US | Canada)


    Just like my nonna and mother made, fresh from their gardens, often served at the table as part of the meal. As did the submitter’s arugula and beans dish, this evoked fond and special memories. Consider that high praise.  -  12 Jan 2013  (Review from Allrecipes US | Canada)


    Fabulous recipe! I can't think of one thing to change! (oops, I did leave out the salt and pepper), really saw no need for those.  -  28 Dec 2009  (Review from Allrecipes US | Canada)