Name: Roasted Bell Peppers with Balsamic Vinegar and Extra Virgin Olive Oil
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 3 red bell peppers; Diamond Crystal kosher salt; Freshly ground black pepper; extra virgin olive oil; aged balsamic vinegar

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We always have a Tupperware container filled with marinated roasted bell peppers in the fridge because they’re so dang versatile. You can snack on them straight out of the ice box; throw them alongside some leftover meat to complete a meal; top cottage cheese with it; throw them on a charcuterie plate with salumi and other tasty meaty bites, etc…

Have I mentioned that they’re super easy to make?

Time to make Roasted Bell Peppers with Balsamic Vinegar and Extra Virgin Olive Oil!

Makes 3 servings

Ingredients:

3 Red bell peppers
Diamond Crystal kosher salt
Freshly ground black pepper
Extra virgin olive oil
Aged balsamic vinegar

Equipment:

All of my recommended kitchen tools are listed here.

Method:

Just throw a few peppers directly on your gas range and crank your burners up to high.

If you have an electric range, you are out of luck. Sorry.

Char them all over, rotating every so often with some tongs. If the skin isn’t burned all over, you can’t remove the skin completely.

Once the peppers are properly charred, place them in a large bowl and cover tightly with plastic wrap. I normally leave them in the bowl for about an hour so that they steam and the skin is easy to remove. Well, I actually leave them for that long (or longer) because I forget about them. Plus, I’d burn off my fingertips if I tried peeling them sooner.

The skins should come off easily when you rub them. Remove the top and all the seeds and cut out the inner ribs since they get kind of slimy. Slice up the bell pepper and toss with some salt and pepper, extra virgin olive oil, and aged balsamic vinegar to taste. The peppers should keep in your fridge for almost a week.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

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A bowl of paleo roasted bell peppers with balsamic vinegar and extra virgin olive oil.

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5 from 2 votes

Roasted Bell Peppers with Balsamic Vinegar and Extra Virgin Olive Oil

I love the versatility of roasted bell peppers. You can snack on them straight out of the ice box; throw them alongside some leftover meat to complete a meal; top cottage cheese with it; throw them on a charcuterie plate with salumi and other tasty meaty bites. They're also super easy to make!

Prep Time10 mins

Cook Time10 mins

Resting Time1 hr

Total Time1 hr 20 mins

Course: Vegetable Side Dish

Cuisine: American

Keyword: Dairy-free, gluten-free, paleo, Vegan, Vegetarian, Whole30

Servings:

Calories: 50kcal

Ingredients

3 red bell peppers
Diamond Crystal kosher salt
Freshly ground black pepper
extra virgin olive oil
aged balsamic vinegar

Instructions

Crank a burner on your gas range to high and throw your peppers directly on the stovetop. Char them all over and rotate every so often with tongs.
Once the peppers are properly charred, place them in a large bowl and cover tightly with plastic wrap. Do this for at least an hour so they steam and the sink is easy to remove.
The skins should come off easily when you rub them. Chop off the top and remove all the seeds and cut out the inner ribs since they get kind of slimy. Slice up the bell peppers and toss them in a bowl with some salt, pepper, extra virgin olive oil, and aged balsamic to taste.

Notes

The peppers should keep in your fridge for almost a week.

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