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Roasted Peppers in Garlic Olive Oil
Preserve your peppers in olive oil to keep them longer and use them in many dishes, from sauces, pastas, salads, and so much more. You'll have delicious peppers to use anytime you want them.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10
Calories: 176 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 bell peppers – use multiple colors! It looks awesome!
- 8 cloves garlic
- 6-8 ounces olive oil as needed
- 1 tablespoon salt and pepper mix
Instructions
- Heat oven to 350 degrees.
- Slice peppers in half lengthwise. Remove the seeds from the peppers, if desired. Set them all onto baking sheets along with the garlic.
- Bake for 20-25 minutes, or until the pepper skins are nicely charred.
- Remove from heat and allow to cool. Peel the skins from the peppers.
- Squeeze the garlic from their skins and set aside.
- Layer the peppers into a large sterilized jar along with layers of olive oil, salt, pepper and garlic, until the sterilized jar is filled. I filled a large quart jar.
- Tap out the air, or use a fork around the edges. Cap and refrigerate.
Cup of Yum
Notes
- Should last 1 week.
Nutrition Information
Calories
176kcal
(9%)
Carbohydrates
5g
(2%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
701mg
(29%)
Potassium
160mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2235IU
(45%)
Vitamin C
91.9mg
(102%)
Calcium
9mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 176
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 5g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 701mg | 29% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2235IU | 45% |
| Vitamin C | 91.9mg | 102% |
| Calcium | 9mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.