"I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal." — KIMSCOOKINGNOW
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red bell pepper
yellow bell pepper
orange bell pepper
extra-virgin olive oil
fresh basil leaves, finely sliced
ground black pepper
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.
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.
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.
I LOVE THIS!!!!
YUM! I had an abundance of peppers and more than enough stuffed peppers in the freezer so I tried this recipe. It was a first for me and so easy to do. I loved the way they swelled and peeled. I can't wait to have them on pizza. Thank you KIMSCOOKINGNOW for sharing your recipe!
These peppers roasted up beautifully. Used only red peppers. Substituted dried basil for fresh. Popped them in a paper bag which for me worked just as well. The skins peeled away nicely leaving just the lovely flesh. Used them on pizza and in fajitas. Thanks Kim~
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 253
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