Roasted Red Peppers in Garlic Oil (Way Better Than a Jar)

Roasted red peppers come out sweet and silky when you blister them under the broiler and toss the strips in a warm garlic oil with a little honey. Chop them onto homemade pizza or stir them into a quick pasta on a busy night. They’re a great make ahead project for a slow Saturday. One batch takes about an hour and a half and fills a 16 ounce jar.

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Wide shot of a jar of roasted red peppers with crusty bread and a bowl of peppers

For years, my roasted red peppers came from a jar. I’d chop them up for my pizzas and pile them on bruschetta. And when I needed dinner fast, they went into a pan of pasta with a whole lot of garlic. Done.

Now I chop them up with a little of the garlic oil from the jar and call it a sauce. A spoonful in a homemade salad dressing doesn’t hurt either.

Is buying the jar easier? Sure. I’m not going to pretend it isn’t. But a little extra time on a Saturday (when I’m not on the tennis court) pays off big time later on.

I’ve rounded up a few of my favorite ways to use them right below.

Put Your Peppers to Work

Bruschetta – toasted bread with a fresh tomato topping
Easy Pasta Dinners – a whole roundup of fast pasta nights
Tortellini Pasta Salad – a cold pasta salad for cookouts
Pizza Seasoning – my homemade blend for pizza night

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Red bell peppers, garlic cloves, olive oil, honey, red wine vinegar, salt, red pepper flakes and thyme laid out with a loaf of crusty bread

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Red Bell Peppers – Use large ones. The broiling times are for large halves, and I haven’t tested smaller peppers.

Extra Virgin Olive Oil – This oil turns into the sauce and the dressing, and you’ll be dunking bread in it. Use one you like the taste of on its own.

For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.

How To Make Roasted Red Peppers

Halved red bell peppers cut side down on a foil lined sheet pan before broiling

Heat the broiler with a rack about 6 inches from the element. Line a sheet pan with foil and set the pepper halves on it, cut side down.

Red peppers with blistered, blackened skins on a sheet pan after broiling

Broil for 25 to 35 minutes, until the skins are blistered and blackened in patches. After 15 minutes, turn the peppers onto their sides so they roast evenly.

Broiled red peppers steaming in a bowl covered with plastic wrap

Move the peppers to a bowl and cover it tightly with plastic wrap or a plate. Let them steam for 15 minutes. The trapped steam loosens the skins.

Soft golden garlic in warm olive oil in a small saucepan

While they steam, make the garlic oil. Put the olive oil and sliced garlic in a small saucepan on your smallest burner, over the lowest heat. Warm it gently for 5 to 7 minutes, until the garlic is soft, pale gold and smells sweet. It should barely bubble. If the edges start to brown, pull the pan off the heat right away. Browned garlic turns bitter. Add the thyme and red pepper flakes for the last minute, then take the pan off the heat.

Strips of roasted red pepper in a glass bowl

When the peppers are cool enough to handle, slip the skins off with your fingers. Pull out the stems and seeds, then tear the peppers into wide strips, about ¾ inch.

Warm garlic oil with thyme poured over roasted red pepper strips in a glass bowl

Whisk the honey, vinegar and salt into the warm garlic oil. Pour it over the peppers along with the juices from the bowl, and toss gently.
Let them sit at room temperature for at least 30 minutes. Taste and add more salt or a splash of vinegar if they need it. Serve them on toasted crusty bread with plenty of the oil spooned over the top, or pack them into a jar and refrigerate.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

A glass jar of roasted red peppers in garlic oil on a wooden board

How to Store Roasted Red Peppers

Keep the peppers in a sealed jar in the fridge, covered in the garlic oil, and use them within 4 days. Garlic in oil can’t be stored at room temperature, so the jar lives in the fridge, not on the counter.

They’re a good make ahead recipe. Make them the day before you need them and toast the bread fresh right before serving.

The leftover oil is too good to waste. Use it up within the same 4 days. Dunk bread in it, whisk it into a salad dressing or toss it with pasta.

A fork lifting a roasted red pepper strip and garlic slice out of a jar

Frequently Asked Questions

How long should I roast red peppers in the oven?

Under the broiler, mine take 25 to 35 minutes with the rack about 6 inches from the heat. Turn them onto their sides after 15 minutes. They’re done when the skins are blistered and blackened in patches.

Are roasted red peppers and roasted red bell peppers the same?

For this recipe, yes. I use red bell peppers. If you’re buying a jar, the label tells you which pepper is inside.

Toasted bread topped with ricotta cheese and roasted red pepper strips

Recipe Tips & Tricks

Peel with your hands. A knife tears the flesh and takes some of the pepper with it. Work over the bowl so you catch every drop of juice.
Save the juices. The liquid in the bowl after steaming tastes like concentrated pepper. It goes straight into the dressing.
Go low and slow on the garlic. This is the step that takes patience. Different pans hold heat differently, so go by smell and color, not the clock. You want pale gold and soft. Browned garlic ruins the whole batch of oil.
Don’t skip the 30 minute rest. That’s when the peppers soak up the garlic oil.

More for the Party Board

Antipasto Skewers – grab and go bites on a stick
Charcuterie Board – how I build a board for a crowd
Marinated Mozzarella Balls – little cheese balls soaking in herby oil
Marinated Olives – a jar of olives ready for snacking

If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!