These Roasted Peeled Peppers are the VIRAL RECIPE that is winning everyone over, and you’ll understand why immediately! They are literally all the rage, thanks to their irresistible Mediterranean flavor, the lively colors that bring joy, and, above all, my unbeatable Trick for a Perfect Peeling that makes them super easy to prepare!
A classic SIDE DISH that becomes a true ace up your sleeve: super tender, just the right amount of sweetness, and super digestible. Imagine them ready to enhance your favorite MAIN COURSES, or as a base for tasty appetizers. And peeling them? A real satisfaction with the right method!
They are so versatile that they pair divinely with many flavors: try them with the classic SAUSAGE AND PEPPERS, in a tasty PASTA WITH ZUCCHINI AND PEPPERS, or in the rich combination with SAUSAGE, PEPPERS, AND MUSHROOMS. For more ideas, check out my RECIPES WITH PEPPERS or my SUMMER SIDE DISHES!
For many more ideas, follow me on my social channels:
Don’t miss out, I’ll be waiting for you!
- Difficulty: Easy
- Rest time: 15 Minutes
- Preparation time: 35 Minutes
- Portions: 6
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All seasons
- Energy 64.21 (Kcal)
- Carbohydrates 6.93 (g) of which sugars 6.80 (g)
- Proteins 1.49 (g)
- Fat 3.00 (g) of which saturated 0.36 (g)of which unsaturated 0.00 (g)
- Fibers 3.12 (g)
- Sodium 107.67 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 bell peppers (Mixed colors to taste)
- 5 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 bunch mint (Fresh)
- 1 pinch black pepper
- as needed salt
Tools
- 1 Baking tray Candy
- 1 Bowl Pyrex
Steps
Initial Preparation of the Peppers and Preheating:
First, preheat the oven to 392°F (if fan-assisted) or 428°F (if static).
Meanwhile, wash the peppers very well under fresh running water.
Dry them and, with the tip of a sharp knife, make a small incision or a “hole” on each pepper.
This small trick will help the steam escape during cooking, preventing the skin from breaking messily.
Baking:
Take a baking tray (the “baking dish”) and line it with a sheet of parchment paper.
Arrange the whole peppers on the tray, trying not to overlap them too much.
Bake in the already hot oven and cook for about 30-40 minutes.
Halfway through cooking (after about 15-20 minutes), using kitchen tongs, gently turn the peppers to the other side.
Continue cooking until their skin visibly starts to wrinkle, darken, and form bubbles on the surface, indicating they are ready to be peeled.
Creating the Aromatic Dressing:
While the peppers are in the oven, you can focus on preparing the dressing, so the flavors have time to blend well.
In a small bowl, pour generous amounts of extra virgin olive oil.
Add one or two garlic cloves, peeled and finely chopped (or, if you prefer a milder flavor, you can leave them whole and remove them before dressing).
Also add the fresh mint leaves, washed, dried, and coarsely chopped.
Mix everything well, cover the bowl, and let the oil infuse at room temperature.
The “Trick” for Perfect Peeling and Mixing with the Dressing:
Once the peppers are well roasted, take them out of the oven.
Now comes the crucial moment for easy peeling: immediately transfer the hot peppers into a container (it can be a well-sealed food plastic bag, a bowl tightly covered with plastic wrap, or cover them directly on the tray with more parchment paper and a clean kitchen towel.
Let them “sweat” and cool covered like this for at least 15-20 minutes, or until they are warm enough to handle without burning yourself.
After this time, take the peppers: you’ll see that the skin comes off almost on its own!
Peel them gently with your hands.
Remove the stem, inner seeds, and the more fibrous white filaments.
With your hands, directly into the bowl where you previously prepared the dressing (Step 3), divide the pepper flesh into more or less wide fillets, following their natural shape.
Mix everything very gently to combine the fillets with the dressing, making sure each piece is well seasoned.
Let it rest for at least ten minutes, so the flavors blend perfectly.
Before serving, taste and, if necessary, adjust the salt or pepper.
The Accompaniment: Toasted Bread:
While the peppers complete their rest, you can prepare a delicious accompaniment.
Take some nice slices of rustic bread (about 0.39 inches thick).
Toast them in the oven under the grill, on a hot griddle, or in a non-stick pan until they are nicely golden and crispy on both sides.
Set them aside.
Now you can plate: arrange your “dream roasted peeled peppers” on a nice serving dish, or create fantastic bruschette by placing them directly on the toasted bread slices.
For a final touch, you can garnish with some more fresh mint leaves.
All that’s left is to bring to the table and prepare to enjoy!
Storage, Variations, Tips, and Wine Pairing:
How to Store Roasted Peeled Peppers:
Once ready, the roasted peeled peppers are best stored in the refrigerator, closed in an airtight container, where they will keep their freshness for 2-3 days.
To enjoy them at their best after storage, bring them to room temperature about 30 minutes before serving, or slightly warm them up.
Freezing the peppers once dressed is generally not recommended, especially with fresh herbs like mint, as the texture may significantly alter upon thawing.
Variations and Extra Ideas
Different Aromas: Replace or accompany the mint with other fresh herbs like basil, chopped parsley, or a pinch of dried oregano for a different bouquet.
Mediterranean Touch: For a more intense and savory flavor, you can add a handful of pitted taggiasca olives, some desalted capers, or minced oil-packed anchovies to the dressing.
Sour or Spicy Note: A splash of white wine vinegar or balsamic can add a pleasant sour note.
If you love a kick, add some fresh chopped chili or chili flakes to the dressing oil.
Small Tips for a Dream Result
The Right Choice: For this recipe, choose fleshy, firm peppers with smooth skin.
Mixed colors not only please the eye but also offer slightly different flavor nuances.
The Secret to Peeling: Don’t rush in letting the peppers “sweat” well covered after cooking: this step is crucial for removing the skin with extreme ease.
The Importance of Resting: Letting the peppers rest after dressing them, even for just 30 minutes at room temperature (or longer in the fridge), allows the flavors to blend and intensify wonderfully.
The Perfect Pairing:
Wine and Peppers: With the sweetness of roasted peppers and the fresh notes of mint and garlic, an aromatic white wine with good freshness is ideal.
Try with a Vermentino from Sardinia or Liguria, an herbaceous Sauvignon Blanc, or a Fiano d’Avellino.
Also, a dry and fruity rosé wine, like a young Cerasuolo d’Abruzzo or a Salento rosé, can pleasantly accompany this dish, especially if served as an appetizer or side dish on a summer day.
FAQ (Questions and Answers)
Frequently Asked Questions about oven peppers:
Can I use any kind of pepper for this recipe?
Of course! Red, yellow, orange… they’re all great and bring beautiful color to the table.
The only important thing is that they are firm and fleshy so that when you cook them, they don’t get too “wilted” and remain nice and plump.
If you like green ones, feel free to use them, though they can sometimes be a little more bitter.
Does that famous “trick” for peeling always work? And if some pieces of skin don’t come off?
Look, nine times out of ten, if you let them “sweat” well while hot as I explained, the skin comes off beautifully, almost by itself!
If then there’s a stubborn piece that won’t budge, arm yourself with patience and a small knife, and you’ll see you’ll get it done.
The final taste will still be delicious!
Am I “obligated” to use garlic and mint in the dressing?
Absolutely not! The beauty of cooking is that it’s varied and personal.
If garlic is a bit heavy for you or mint isn’t your favorite aroma, feel free to omit or replace them.
A bit of fresh parsley, basil, a pinch of oregano… experiment!
The important thing is that the final result pleases you and your guests.
How far in advance can I prepare these peppers?
This is one of those recipes that, if prepared a bit in advance, become even more delicious!
You can easily make them the day before. In fact, the rest helps the flavors to mix and become even more intense.
Store them in a closed container in the refrigerator and take them out about half an hour before bringing them to the table.
And if I want to eat them warm right out of the oven, is that possible?
Of course, it is! They’re delicious warm or at room temperature because that’s when you can best savor all the aromas, but if you crave eating them still warm right out of the oven, there’s no problem.
The only “extra effort” might be peeling them when they’re very hot, but with a little care, it’s all doable!
