Hot & Sweet Roasted Pepper Topping


by: Entertaining is Easy/Lisa Newsome

This recipe is a quick & easy answer…roasting peppers intensifies their sweetness…tossing the peppers in lemon juice, olive oil, garlic & oregano highlights the peppers’ flavor & is a great Mediterranean topping as an appetizer, addition to pasta, or as a accompaniment to grilled meats.


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serves: 6-8

1 1/2 pounds peppers, of varying varieties

1/2 lemon

1 clove garlic

6-8 stems fresh oregano

extra virgin olive oil

kosher salt

Nutrition Facts
Hot & Sweet Roasted Pepper Topping

Servings Per Recipe: 6

Amount per Serving

Calories: 45

  • Total Fat: 2.5 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 29.5 mg
  • Total Carbs: 5.9 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 2.9 g
  • Protein: 1.1 g

how is this calculated?

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1.  Preheat your oven to 400?.

2.  Place the peppers on an aluminum foil-lined rimmed baking sheet. Allow the peppers to have a little space between the peppers to facilitate complete roasting.

3.  Roast the peppers for 30 minutes, or until the skins are brown & blistering.

4.  While the peppers are roasting, juice the lemon, mince the garlic & remove the oregano leaves from their stems. Set aside.

5.  Place the roasted peppers in a bowl (a). Cover the roasted peppers with the aluminum foil, which will allow the peppers to steam, which releases their skins easily (b).

6.  Once the peppers have steamed & cooled, about 30 minutes, peel the skins & seeds from each pepper.

7.  Chop the peppers into small dice & combine in a bowl.

8.  Add the lemon juice, minced garlic, oregano leaves, a splash of olive oil & kosher salt to the peppers (a). Toss well to combine (b).

9.  Serve as an appetizer with Homemade Lemon Ricotta Cheese, your favorite crusty bread & crackers...or as a topping with chicken, fish...or mixed with couscous for a terrific side dish.

Cooks' note:
If not sure about the amount of fresh oregano you would like in this, always remember that "less is more"...start with a little & taste...add more oregano according to your own palate....same with kosher salt...less is more...

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