Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio) Recipe - Allrecipes.com
Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio) Recipe
  • READY IN 30 mins

Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
  2. Grill 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 1-pint 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, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.
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Reviews More Reviews

Jan 06, 2010

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.

 
Dec 29, 2009

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.

 
Jan 12, 2013

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.

 
Jul 05, 2010

I LOVE THIS!!!!

 
Jul 17, 2012

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!

 
Feb 27, 2012

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~

 

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Nutrition

  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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