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Roasted Peppers in Garlic Olive Oil

Preserve your peppers in olive oil to keep them longer and use them in many dishes, from sauces, pastas, salads, and so much more. You'll have delicious peppers to use anytime you want them.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: roasted peppers
Servings: 10
Calories: 176kcal


  • 6 bell peppers – use multiple colors! It looks awesome!
  • 8 cloves garlic
  • 6-8 ounces olive oil as needed
  • 1 tablespoon salt and pepper mix


  • Heat oven to 350 degrees.
  • Slice peppers in half lengthwise. Remove the seeds from the peppers, if desired. Set them all onto baking sheets along with the garlic.
  • Bake for 20-25 minutes, or until the pepper skins are nicely charred.
  • Remove from heat and allow to cool. Peel the skins from the peppers.
  • Squeeze the garlic from their skins and set aside.
  • Layer the peppers into a large sterilized jar along with layers of olive oil, salt, pepper and garlic, until the sterilized jar is filled. I filled a large quart jar.
  • Tap out the air, or use a fork around the edges. Cap and refrigerate.


Should last 1 week.


Calories: 176kcal | Carbohydrates: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 701mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2235IU | Vitamin C: 91.9mg | Calcium: 9mg | Iron: 0.5mg