Baked Peppers

Name: Baked Peppers
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: Red peppers 2.2 lbs; Yellow peppers 2.2 lbs; Taggiasca olives 0.67 cup; Garlic 1 clove; Parsley to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

it fr de es br

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 10 min
Cook time: 50 min
Serving: 4
Cost: Very low
Note + the resting time in the fridge (20 min.)

PRESENTATION

Baked peppers—oh man—are one of those dishes that everyone in Southern Italy loves. And for good reason! Especially when bell peppers hit their peak. Seriously good stuff. In places like Campania and Calabria, baked peppers are just everywhere. They roast nice and slow, so they get super tender. And, you know, that slight darkening of the skin? Gives them this awesome smoky flavor. Pretty simple but tasty. So, you can have them as a side, or, just pile them on some toasted bread. Really, either way works great.

And here’s the thing—the magic happens when you toss on some chopped garlic and parsley. It adds that fresh and sharp vibe. Plus, those classic Taggiasca olives from the South? They give a salty, deep taste that’s, well, pretty much impossible to fake. Trust me, once you try them, you’ll know. Compared to basic roasted peppers, these Italian oven-baked peppers bring layers of flavor. They’re simple but never ever boring.

Honestly, whenever friends come over, they disappear way too fast. And in those southern kitchens? You’ll find so so many creative twists. Some folks love to throw in capers for a briny kick. Or they roll their peppers with fillings like tuna or sausage—sometimes even ground meat. Stuffed peppers aren’t just a northern thing. Southern Italy’s got its own twist, using breadcrumbs or cheese instead of meat, which is great for a vegetarian stuffed peppers feel.

No question, an easy baked peppers recipe gives you that perfect balance of moist texture and sweet pepper taste. It’s balanced with savory notes from olives and herbs. Perfect as a side with grilled chicken, or just let it be the star with fresh bread. And look, whatever version you pick, those colorful colors and crispy edges make these roasted peppers stand out on any table. They’re proof—yeah, proof—that you don’t need fancy ingredients to create really really good food. Just a few quality items and a little time in the oven.

How to prepare Baked Peppers

To prepare baked peppers, first place them on a baking sheet lined with parchment paper, then salt 1. Bake in a preheated oven, static function, at 428° F for 50 minutes. Remove from the oven and transfer the peppers to a bowl 2, then cover with plastic wrap 3 and let them cool slightly. The steam will soften the flesh and make peeling easier.

At this point, remove the seeds 4 and peel the peppers 5. Cut the flesh into strips about 0.4 inches thick 6 and gather them in a bowl.

Finely chop the garlic 7 and parsley 8 with a knife, then add them to the peppers 9.

Also add the Taggiasca olives 10, then season with oil, salt 11, and pepper. Mix and let rest in the refrigerator for at least 20 minutes to allow the flavors to meld well. Your baked peppers are ready to be served 12!

Storage

Baked peppers can be stored in the refrigerator, in an airtight container, for 3-4 days.

Tip

A drizzle of balsamic vinegar or red wine vinegar added at the end, before serving, will provide a touch of acidity that pairs wonderfully with the sweetness of the peppers.

For a heartier version, serve the peppers with anchovies and capers, or with shavings of pecorino cheese or lard!

For the translation of some texts, artificial intelligence tools may have been used.