Bell Peppers Recipe
Make Bell Peppers Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Bell Peppers
Marinade / Finish
Method
Roasted Bell Peppers
- 1
Prepare oven and peppers
Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with foil or parchment for easier cleanup. Rinse the bell peppers, pat dry, then halve them lengthwise and remove stems, seeds and membranes. If preferred, keep some halves whole for presentation or cut into large strips.
- 2
Oil and season
Place the pepper halves or strips in a single layer on the prepared baking sheet, skin-side up. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss gently with your hands or tongs to coat evenly and spread back into a single layer with skin-side up.
- 3
Roast
Roast in the preheated oven for 20–30 minutes, until the skins blister and char in spots and the flesh is very tender. If you prefer more char, switch the oven to broil for the last 2–3 minutes, watching closely to avoid burning.
- 4
Steam and cool
Remove the peppers from the oven and immediately transfer them to a heatproof bowl. Cover tightly with plastic wrap (or place in a sealed container) for 10–15 minutes to steam — this loosens the skins and makes peeling easier. After steaming, peel off and discard the skins (optional — you can leave skins on if you prefer a more rustic texture). Trim any remaining seeds.
Marinade / Finish
- 5
Make the marinade
While the peppers steam, combine the remaining 1 tablespoon olive oil, red wine vinegar, minced garlic, chopped parsley, lemon zest, crushed red pepper flakes, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and capers (if using) in a small bowl. Whisk until emulsified.
- 6
Dress the peppers
When peppers are cool enough to handle, slice into 1-inch strips or leave as halves. Place in a shallow serving dish and pour the marinade over them, using a spoon to distribute the garlic and capers evenly. Gently toss to coat every piece.
- 7
Marinate & serve
Let the peppers marinate at room temperature for at least 20 minutes (up to 2 hours) to absorb flavors. Taste and adjust seasoning with extra salt, pepper, or a splash of vinegar if desired. Serve warm, at room temperature, or chilled as an antipasto, side dish, or sandwich topping.