Best 9 Roasted Peppers With Basil Recipes

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Roasted peppers with basil is a classic Italian dish that combines the sweet, smoky flavor of roasted bell peppers with the aromatic freshness of basil. It is a versatile dish that can be served as an appetizer, a side dish, or even as a main course. It is also a great way to use up leftover peppers that you might have lying around in your kitchen. The peppers can be roasted in the oven, on the grill, or even over a campfire, and the basil can be added either before or after roasting, depending on your taste. In this article, we will provide you with a few different recipes for roasted peppers with basil, so that you can find the perfect one for your needs.

Here are our top 9 tried and tested recipes!

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES



Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 10

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
  • Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
  • Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

ROASTED PEPPERS WITH GARLIC AND BASIL



Roasted Peppers with Garlic and Basil image

These colorful peppers are great on sandwiches, in pasta dishes, or as part of an antipasto platter. The recipe can easily be doubled, and the peppers can be stored in an airtight container in the refrigerator for up to one week.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 6

4 bell peppers (red, yellow, or orange)
1/4 cup extra-virgin olive oil
1 tablespoon white-wine vinegar
2 garlic cloves, halved lengthwise
Few sprigs of basil
Coarse salt and freshly ground black pepper

Steps:

  • Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
  • Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
  • Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.

ROASTED RED PEPPERS WITH BASIL OIL



Roasted Red Peppers with Basil Oil image

Provided by Ina Garten

Categories     appetizer

Time 1h3m

Yield 4 servings

Number Of Ingredients 6

4 large red bell peppers, seeded and cut in 1/2 lengthwise
2 tablespoons olive oil, plus 1 1/2 cups
Kosher salt
Freshly ground black pepper
3 cups basil leaves, plus 8 basil leaves for garnish
1 clove garlic, chopped

Steps:

  • Preheat the oven to 500 degrees F.
  • Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.
  • For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.
  • When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves

ROASTED PEPPERS WITH BASIL



Roasted Peppers with Basil image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve, stem and seed 2 red and 2 yellow bell peppers. Broil, cut-side down, until blackened, 5 minutes. Place in a bowl, cover and cool; peel and cut into pieces. Saute sliced garlic in olive oil; drizzle the oil over the peppers. Top with basil, lemon juice, salt and pepper.

Nutrition Facts : Calories 98 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams

ROASTED PEPPERS WITH BASIL



Roasted Peppers with Basil image

Roasting peppers yields a sweet, smoky flavor, and a silky texture. Mix in some fresh basil, and you have a titillating treat! It's absolutely delicious, plus it contains less than one gram of fat and zero cholesterol. -Tammy Landry, Saucier, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 5

1 each medium green, sweet red and yellow pepper
9 fresh basil leaves, thinly sliced
1 garlic clove, minced
1-1/2 teaspoons balsamic vinegar
1/8 teaspoon salt

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes., Peel off and discard charred pepper skin. Remove stems and seeds. Cut peppers into 1/4-in. strips; place in a bowl. Add basil and garlic; toss to coat. Drizzle with vinegar and sprinkle with salt; toss to coat. Cover and let stand for 30 minutes before serving.

Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR



Roasted Bell Peppers with Basil and Balsamic Vinegar image

Categories     Citrus     Herb     Pepper     Wheat/Gluten-Free     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

3 red bell peppers
3 yellow bell peppers
4 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon matchstick-size orange peel strips (orange part only)
12 large fresh basil leaves

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD



Basil, Roasted Peppers and Monterey Jack Cornbread image

I just started adding my favorite things to basic cornbread and I came up with something great!

Provided by Stephanie

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

½ cup unsalted butter, chilled and cubed
1 cup chopped onion
1 ¾ cups cornmeal
1 ¼ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
1 ½ cups buttermilk
3 eggs
1 ½ cups shredded pepperjack cheese
1 ⅓ cups frozen corn kernels, thawed and drained
2 ounces roasted marinated red bell peppers, drained and chopped
½ cup chopped fresh basil

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
  • Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
  • Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
  • Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
  • Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL



Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil image

Categories     Onion     Pepper     Tomato     Appetizer     Side     Roast     Quick & Easy     Basil     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 6

4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

Steps:

  • Preheat oven to 425°F and lightly oil a large shallow baking pan.
  • Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

PENNE PASTA SALAD WITH ROASTED RED PEPPERS AND FRESH BASIL



Penne Pasta Salad With Roasted Red Peppers and Fresh Basil image

Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called "Canada Cooks Pasta". I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! This is a great brunch, pot luck or buffet salad! Note: Whether you use fresh peppers or jarred, ensure you dry them thoroughly...you really don't want a pink salad!

Provided by Highland Lass

Categories     Penne

Time 3h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 red bell peppers, roasted, peeled and seeded or 6 roasted red peppers, deseeded
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon rind
1/2 teaspoon salt (to taste)
fresh ground black pepper
1 bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup
1/2 lb feta cheese, dried and crumbled
1 lb penne (or other short tube pasta)

Steps:

  • Slice peppers into ¼" wide strips, lengthwise. Place strips in a large bowl.
  • Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
  • Toss dressing with the red pepper strips.
  • Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
  • Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
  • Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
  • Combine pasta with marinated peppers and dressing.
  • Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
  • Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
  • Garnish with basil chiffonade.

Nutrition Facts : Calories 843.4, Fat 42, SaturatedFat 12.7, Cholesterol 50.6, Sodium 933.1, Carbohydrate 104.1, Fiber 16.1, Sugar 10.1, Protein 18.4

Tips:

  • Choose ripe, firm bell peppers for roasting. Avoid peppers with bruises or blemishes.
  • Cut the peppers into uniform-sized pieces so that they cook evenly.
  • Toss the pepper pieces with olive oil, salt, and pepper before roasting.
  • Roast the peppers at a high temperature (400-450°F) for 20-30 minutes, or until they are slightly charred and tender.
  • Remove the peppers from the oven and let them cool slightly before handling.
  • The roasted peppers can be used immediately, or they can be stored in an airtight container in the refrigerator for up to 5 days.

Conclusion:

Roasted peppers are a versatile ingredient that can be used in a variety of dishes. They can be added to salads, sandwiches, pizzas, pastas, and stews. They can also be used as a side dish or appetizer. Roasting peppers is a simple and easy way to prepare this delicious and healthy vegetable.

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