Roasted Bell Peppers

5 from 3 votes

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This Roasted Bell Peppers recipe is home to me. For as long as I can remember we have been roasting and marinating 🫑 bell peppers and even 🌶️ hot peppers in Bulgaria this way. Roasted and marinated vegetable dishes like these have been part of our culture and part of our table for generations. When it’s pepper season we love to head outside for the day and roast hundreds of peppers to store in the freezer and have ready for side dishes all winter long! Marinating the peppers, as I show you in this recipe, is so simple. With just a few key ingredients you’ll have a fresh side dish that’s great for any 🔥 barbecue or gathering.

Why You’ll Love Roasted Bell Peppers

A few simple ingredients take these Roasted Bell Peppers absolutely over the top. They are addictive, and so so delicious with any grilled main 🥩 protein. These peppers are perfect as a side dish and a flavor 💥 BOMB in sandwiches or wraps. They’re so tender and sweet, with a smokiness that’s unmatched from the barbecue. If you have the time (and freezer space) I really recommend you buy a bushel of 🫑 peppers when they go on sale in the fall, and spend the morning roasting away! You’ll have them ready to go in the freezer all winter long.

How to Prepare Roasted Bell Peppers

💦 First, wash and dry the peppers.

🔥 Now, place them onto a hot barbecue on medium-high heat and flip them over every 5 minutes as they char on each side.

♨️ Once they are nice and charred on each side, remove them and place them in a ziplock bag or cover them with foil to steam for 15 minutes.

🫑 Now, peel the skins off of each pepper.

🧄 Using a sharp knife, finely mince 4 cloves garlic and then add to a mixing bowl.

🔪 Finely chop dill or basil and then place in the bowl.

t🫒 Now, add all the peeled peppers to the bowl with the olive oil, salt and white wine vinegar.

🥣 Finally, give everything a gentle toss and enjoy!

Nonna’s Tip 🫑

When peeling the peppers, avoid rinsing them under water because you will remove all of that good, smoky flavor! Please be patient when peeling them, and keep a bowl of water on the side while peeling so you can clean my fingers each time to prevent sticking.

Roasted Bell Peppers

Variations and Substitutions for Roasted Bell Peppers

  1. You can use bell peppers, jalapeños, or any peppers you enjoy for this recipe. You can even use a mix of hot and sweet.
  2. Instead of finely chopped dill, you can use basil or parsley.
  3. Use any vinegar you enjoy or have on hand, balsamic or red wine vinegar would be nice too!
  4. You could also toss in some barbecued zucchini, red onion and/or eggplant pieces to the mix.

Similar Recipes

Best Served With

  • These Roasted Bell Peppers are amazing for breakfast with 🥚 eggs and feta, which is one or my favorite ways to enjoy them.
  • Slice the peppers and add them on top of a homemade pizza.
  • These peppers are a flavor 💥 bomb in any 🌯 wrap or panini sandwich.
  • Serve these Roasted Bell Peppers on top of a fresh 🥗 salad.
  • These bell peppers pair perfectly with any grilled main dish: 🥩 steak, chicken, salmon or shimp.

Common Questions

can I rinse the peppers under water while peeling?

When peeling the peppers, avoid rinsing them under water because you will remove all of that good, smoky flavor! Please be patient when peeling them, and keep a bowl of water on the side while peeling so you can clean my fingers each time to prevent sticking.

What type of pepper variety is best for this roasted Bell peppers recipe?

I used mini bell peppers here, but you can use any peppers you like. Hot peppers are amazing as well.

can these be made ahead?

Absolutely! These Roasted Bell Peppers get even better the longer they sit in the refrigerator. Make a big batch and they’ll keep in the fridge (covered) for days.

How can I freeze these roasted bell peppers?

These can certainly be frozen. After peeling the peppers, let them come completely to room temperature, then add to ziplock bags and freeze until needed. Dress them with the marinade after they’ve thawed out.

can these roasted bell peppers be made in the oven?

Yes, you can certainly make these in the oven as well. First preheat the oven to 425F (220C), wash and dry the peppers and place them onto a baking sheet on the middle rack. Bake until all sides are charred (about 30-40 minutes depending on the oven.) 

what type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Always taste and adjust as you cook.

Roasted Bell Peppers

Roasted Bell Peppers

These Roasted Bell Peppers are perfect as a side dish, in sandwiches or wraps or on top of a salad. When it’s pepper season, we love to roast hundreds of peppers and store them in the freezer to have ready for side dishes like this one.
5 from 3 votes
Course: Side Dish
Cuisine: Bulgarian
Servings: 4
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients 

  • 1 lb mini bell peppers , hot peppers are amazing as well
  • ½ teaspoon salt , to taste
  • 4 cloves garlic, minced
  • 2 tablespoon olive oil, measure with your heart
  • 1 tablespoon white wine vinegar
  • cup fresh dill , finely chopped

Instructions 

  • Wash and dry the peppers. Place them onto a hot barbecue on medium-high heat and flip them over every 5 minutes as they char on each side. Mine took about 20-25 minutes but it will depend so keep an eye on them.
  • Once they are nice and charred on each side, remove them and place them in a ziplock bag or cover them with foil to steam for 15 minutes which will help with the peeling.
  • After they have steamed for 15 minutes and cooled down you can begin to peel them. I like having a bowl with water on the side so I can clean my fingers each time I peel a pepper. Never rinse the peppers under water because you will remove all of that good flavour so please be patient when peeling them and clean your fingers in water to prevent sticking if needed. I don’t typically remove the stem and seeds but you are more than welcome to.
  • Place all the peeled peppers in a bowl with the olive oil, garlic, salt, dill, and white wine vinegar. Give them a gentle toss and enjoy right away or cover them and refrigerate as they get better the longer they sit.
  • These will last you in the fridge for days.

Video

Nutrition

Calories: 97kcal, Carbohydrates: 8g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 297mg, Potassium: 264mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3664IU, Vitamin C: 147mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Bulgarian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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4 Comments

    1. I suggest peeling them after they’re cooked (which the recipes directs you to do), but you can leave the skin on if that’s your preference.

  1. 5 stars
    I absolutely love the recipe!!!! Thank you for bringing back the magic of my childhood aromas, Sneji The taste is amazing, and I keep making the salad time and time again ♥️