Skip to main content
Epicurious
Cookbooks

Roasted Peppers

Recipe information

  • Yield

    makes 1 to 1 1/2 cups

Ingredients

2 red bell peppers
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
8 basil leaves
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preparation

  1. Char the peppers over an open flame (on the stove or a grill) until the skin is black but not brittle. Make sure to use as high a heat as possible. The skin should char without the peppers cooking for too long. Transfer the peppers to a bowl and cover with plastic wrap. The steam will help to loosen the skin. Once they are slightly cool, remove all the skin, seeds, and stems. The skin should come off easily. (Do not submerge the peppers in water as this would wash away the flavor. A little of the charred skin left on them is fine.) Slice the peppers lengthwise into strips about 1/4 inch wide. In a bowl, mix the peppers with the garlic, rosemary, basil, and oil. Season well with salt and pepper. Use immediately or refrigerate for up to 1 week.

'wichcraft
TagsCondimentBell PepperVegetableDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerRoastCookbooks
Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Fudgy Cocoa Brownies
You don’t need melted chocolate to make a good brownie