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Black skillet with roasted peppers, with a beige napkin.

Roasted Red Peppers (Roasted Capsicums)

Roasted Red Peppers (Roasted Capsicums) are so simple to prepare, but bursting with a delicious, rich, slightly sweet and smoky flavour.
Course Antipasto, Side Dish, Starter
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 people
Calories 33kcal
Author Alexandra


  • 6 large red bell peppers/capsicums See Note 1

Roasted Pepper Flavour Enhancers:

  • 2 tablespoon extra virgin olive oil See Note 2
  • 3 garlic cloves - finely chopped See Note 3
  • sea salt - to taste
  • chilli/red pepper flakes - to taste (optional)


Roasted Red Peppers under a Grill:

  • Preheat your oven on highest setting and select grill.
  • Line a baking tray with foil.
    Place capsicums on tray.
  • Grill for 8-10 minutes per side, until the skin is partially blackened and starting to separate from the flesh.
  • Remove from the oven, and place in a bowl. Cover for five minutes.
    Uncover, and allow the peppers to cool slightly - until you're able to touch the peppers and remove the skin. (Covering the pepperswill help the skins come off easier.)
  • Peel the skin from the peppers, and discard.
  • Remove the stem, and discard.
  • Slice the peppers in half, removing any remaining seeds.
  • Slice the peppers into any size you wish.
  • Heat oil in a frying pan and add the garlic. Remove from the heat as soon as the garlic has started to change colour slightly.
    Add your roasted red peppers, and season with salt and chilli flakes if you like a little heat.

Roasted Red Peppers in the Oven:

  • Preheat your oven to 220 Degrees C (430 F).
  • Line a baking tray with foil.
    Place capsicums on the tray.
  • Roast for approximately 50-60 minutes, turning the peppers every 20 minutes using tongs.
    (Be careful not to pierce the flesh.)
  • Follow the rest of the instructions listed above.


  1. To pick a red capsicum/pepper, select those that are firm, shiny in appearance and blemish-free. At their peak, they should not be wrinkled and should have nice, thick skin.
  2. Extra Virgin Olive Oil is our choice, for the best flavour.
  3. Use fresh garlic, not powder or from a jar for the best flavour.
  4. The nutritional information is based on eight people enjoying the red capsicums as an entree, side-dish or antipasti.


Calories: 33kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 5mg | Sugar: 1g | Calcium: 2mg