Learn how to make the best roasted bell peppers with garlic in this simple recipe. You’ll love my easy oven method for roasting peppers for use in lots of great bell pepper recipes.
Place whole peppers on a large baking dish and add 1 cup of filtered water to the bottom of the pan.
Slow roast peppers in the oven for 30-45 minutes, or until tender.
Finely chop the garlic and place in bowl with olive oil to infuse flavors.
Transfer bell peppers from the pan to a brown paper bag. Close the bag and allow it to rest for 1 hour to loosen the skins.
Remove skins from bell peppers and slice them into thin strips, removing the seeds and stem. Place peppers into bowl with garlic and olive oil.
Transfer roasted bell peppers to mason jars or another air-tight container with olive oil covering the peppers and store in the refrigerator. If you need to add a little olive oil to top off the jar, that’s fine too.