Italian Roasted Peppers
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Roasted in the oven and then marinated in olive oil and garlic these Italian Roasted Peppers are juicy and so flavorful. You can make these peppers a week or more in advance so they are perfect accomplishment to any meal.
Italian Roasted Peppers Recipe
Italian Roasted Peppers are a quite simple recipe that anyone can easily make. This is the healthy and low-calorie recipe because the peppers are marinated in their own juice with only a little bit of olive oil. They could be a light snack or vegan and vegetarian appetizer option.
I make these roasted bell peppers quite often and keep them in a glass jar or container under olive oil for at least a week or more.
How to Serve Italian Roasted Peppers
I enjoy the Italian Roasted Peppers whenever I desire: with my breakfast toast, as a snack or light appetizer, and almost with every meal for dinner. Really delicious on a piece of toasted baguette or crackers with feta cheese, garnished with toasted pine nuts and fresh greens.
These peppers are so good to put in sandwiches with this Homemade Chicken Pastrami or to serve them alongside this Roasted Pork Tenderloin.
So, they are a great accompaniment to any meat or poultry or served on their own with crusty bread and mozzarella. Yum!
| Serving: | Prep time: | Cook Time: | Total Time: |
| for 5 people | 10 min | 55 min | 65 min |
Ingredients for Italian Roasted Peppers
- 4 large red bell peppers (or multi-color)
- 3 garlic cloves (minced)
- 2 tbsp. (15 g) extra virgin olive oil
- 1 1/2 tbsp. white wine vinegar
- 2 -3 tbsp. parsley, chopped
- salt and pepper to taste
- feta cheese and pine nuts for garnish (optional)
How to Make Italian Roasted Peppers
- Preheat the oven to 425°F.
- Line baking sheet with parchment paper or aluminum foil.
- Place the whole peppers on the sheet and roast for 45-55 minutes until the skins are wrinkled and the peppers start charring.
- Remove from the oven, place them in a bowl, and cover with plastic wrap. Let the peppers rest for 30 minutes or so until cool enough to handle.
- When cool enough to handle, remove the skins and stems. Cut the bell peppers into quarters or strips. Save some pepper juices while cutting.
- Put into a bowl, pour over the saved pepper juice, vinegar, olive oil, and mix in the garlic, parsley, salt, and ground black pepper. Stir to combine.
- Garnish with feta cheese and pine nuts (optional), then serve and enjoy!
How Many Calories in Italian Roasted Peppers
| Calories (per 100 g): 61 cal | Calories (per 1 serve): 70 cal |
|---|---|
| Fat: 2.9 g | Fat: 3.3 g |
| Carbohydrates: 9.0 g | Carbohydrates: 10.3 g |
| Protein: 1.5 g | Protein: 1.7 g |
[social_warfare]
Italian Roasted Peppers
Ingredients
- 4 large red bell peppers or multi-color
- 3 garlic cloves minced
- 2 tbsp. 15 g extra virgin olive oil
- 1 1/2 tbsp. white wine vinegar
- 2 -3 tbsp. parsley chopped
- salt and pepper to taste
- feta cheese and pine nuts for garnish optional
Instructions
- Preheat the oven to 425°F.
- Line baking sheet with parchment paper or aluminum foil.
- Place the whole peppers on the sheet and roast for 45-55 minutes until the skins are wrinkled and the peppers start charring.
- Remove from the oven, place them in a bowl, and cover with plastic wrap. Let the peppers rest for 30 minutes or so until cool enough to handle.
- When cool enough to handle, remove the skins and stems. Cut the bell peppers into quarters or strips. Save some pepper juices while cutting.
- Put into a bowl, pour over the saved pepper juice, vinegar, olive oil, and mix in the garlic, parsley, salt, and ground black pepper. Stir to combine.
- Garnish with feta cheese and pine nuts (optional), then serve and enjoy!
- How Many Calories in Italian Roasted Peppers
Notes
| Calories (per 100 g): 61 cal | Calories (per 1 serve): 70 cal |
|---|---|
| Fat: 2.9 g | Fat: 3.3 g |
| Carbohydrates: 9.0 g | Carbohydrates: 10.3 g |
| Protein: 1.5 g | Protein: 1.7 g |
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