Italian Roasted Red Peppers

Every summer, my family comes together to roast bushels of Italian roasted red peppers with my Nonna. It’s a tradition that fills the air with smoky, sweet aromas and gives us bags of roasted peppers to enjoy all year round.

Italian roasted red peppers are incredibly versatile; you can sauté them with garlic and olive oil, blend them into a creamy dip, or stir them into sauces for an extra flavour.

Why You’ll Love This Recipe

• Simple & authentic – Just peppers, bbq, and patience.
  
• Perfect for freezing – Stock up when peppers are in season and enjoy them in winter.
  
• Versatile – Use in pasta, sandwiches, sauces, dips, or as a side dish.
  

Ingredients

• Red bell peppers (as many as you’d like)
  

That’s it!

Step-by-Step Instructions: Italian Roasted Red Peppers

1. Roast the peppers
   
   • Preheat your BBQ to high heat.
     
   • Place the peppers directly on the grill and roast until the skins are black and charred on all sides, turning as needed.
     
2. Cool the peppers
   
   • Transfer the peppers to a baking sheet in a single layer.
     
   • Let them cool for 15–20 minutes. This helps loosen the skins.
     
3. Peel the peppers
   
   • Gently peel off as much of the blackened skin as possible. Don’t worry if a few bits remain.
     
   • Remove stems.
     
4. Drain excess liquid
   
   • Place the peeled peppers in a colander set over a large bowl.
     
   • Allow them to drain for 20–30 minutes so excess water drips out.
     
5. Store or freeze
   
   • Divide the peppers into freezer-safe bags.
     
   • Flatten bags for easy stacking and freeze.
     

How to Use Roasted Red Peppers

• Sauté with olive oil and garlic for a quick side dish.
  
• Blend into a roasted red pepper dip for pita, crackers, or veggies.
  
• Stir into tomato sauce for a sweet, smoky flavour boost.
  
• Layer on sandwiches or pizza for extra flavour.
  

Tips from My Nonna

• Roast a big batch when peppers are at their peak in late summer.
  
• Don’t rinse the peppers under water when peeling you’ll lose flavour!
  
• Letting them drain well prevents soggy sauces later on.
  

Storage

• Fridge: Store in an airtight container with olive oil for up to 5 days.
  
• Freezer: Keep in freezer bags for up to 8–10 months. Simply thaw and use in recipes.
  

Final Thoughts

This Italian roasted red pepper recipe is more than just food, it's tradition. 

When we pull a bag out of the freezer later in the year I’m reminded of late summer evenings with family, gathered around the BBQ, chatting and laughing while peeling peppers together.

I hope this recipe brings that same warmth and flavour to your kitchen.

Happy Roasting! 

FAQ's: Italian Roasted Red Peppers

Another Family Recipe

• Nonna’s Biscotti

Recipe

Juliana Crimi, RD

Italian Roasted Red Peppers

Every summer, my family comes together to roast bushels of Italian roasted red peppers with my Nonna. It’s a tradition that fills the air with smoky, sweet aromas and gives us bags of roasted peppers to enjoy all year round.

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Ingredients Equipment Method

Ingredients

  

• Large red bell peppers (as many as you’d like)

Equipment

• BBQ
• Baking sheet
• Colander
• Large bowl
• Tongs

Method

 

1. Preheat your BBQ to high heat.
2. Place the peppers directly on the grill and roast until the skins are black and charred on all sides, turning as needed.
3. Transfer the peppers to a baking sheet in a single layer.
4. Let them cool for 15–20 minutes. This helps loosen the skins.
5. Gently peel off as much of the blackened skin as possible. Don’t worry if a few bits remain.
6. Remove stems.
7. Place the peeled peppers in a colander set over a large bowl.
8. Allow them to drain for 20–30 minutes so excess water drips out.
9. Divide the peppers into freezer-safe bags.
10. Flatten bags for easy stacking and freeze.