Roasted Bell Peppers in the Oven for Winter
A wonderful, bright flavor - a perfect appetizer for any occasion! Roasted peppers in the oven for winter are an excellent addition to meat and potato dishes. They look very attractive on a festive table. Try serving them with a slice of fresh or toasted bread.
Updated : 25 November, 2025
Easy
About 45 min.
Ingredients
2 kilograms
Bell pepper
0.5 cup
Vegetable oil
1 teaspoon
Salt
1 teaspoon
Sugar
1 teaspoon
Ground pepper mix
0.5 teaspoon
Ground coriander
1 teaspoon
Italian herbs
4
Garlic
to taste
Peppercorns
3 teaspoon
Balsamic vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose fleshy, juicy bell peppers with thick walls. If possible, use fruits of different colors so the finished appetizer looks incredibly bright and appetizing. You can slightly adjust the amounts of salt, sugar and pepper to your taste.
Step 2
Wash the peppers and pat them dry with paper towels. Cut each pepper in half. Remove the core and seeds. Then slice each half lengthwise into two to four pieces, depending on the size of the pepper. You should get medium-sized wedges.
Step 3
Line a baking sheet with parchment paper. Arrange the peppers skin-side up in a single layer, leaving a little space between them. Place the tray in a preheated oven and roast the peppers at 180-200°C (about 355–390°F) for 30-40 minutes. The baking time may vary depending on your oven.
Step 4
Focus on the doneness: the peppers should become slightly soft and the skin in places should get a light golden tint. You can leave the peppers as they are, or peel off the skin. I usually prepare this appetizer with the skin on. If you decide to remove it, transfer the peppers from the tray into a deep bowl, cover with a flat plate and leave for 5-10 minutes. After that the skin will come off very easily.
Step 5
Peel the garlic cloves. You can increase or decrease the amount of garlic to taste.
Step 6
In a small deep bowl mix olive oil or neutral vegetable oil, salt, sugar, all the spices and balsamic vinegar. Add the garlic passed through a press. Stir everything thoroughly until the sugar and salt have dissolved.
Step 7
Wash the jars and lids well and rinse them. Sterilize the jars using any convenient method. Put a few peppercorns on the bottom of each jar.
Step 8
Add a small layer of bell pepper wedges. Spoon 1-2 tablespoons of the aromatic oil on top.
Step 9
Add another layer of peppers, then again pour over the marinade, and so on until the jar is filled to the top. Pour the remaining oil over the top.
Step 10
Line the bottom of a pot with a small towel. Place the jars of peppers inside, cover them with lids, pour in water up to the “shoulders” of the jars and put the pot on the stove. Sterilize for about 20 minutes from the moment the water starts boiling.
Step 11
Then seal the jars with lids, turn them upside down and wrap in a warm blanket. Leave the peppers to cool completely at room temperature.
Step 12
The roasted peppers are ready! Store the jars in any cool, dark place.
Step 13
Serve as an independent appetizer with fresh bread or as a side to meat, potatoes and many other dishes.
Author note
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