Roasted Long Hot Peppers Recipe

Roasted Long Hot Peppers in a blue and white bowl

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These Roasted Long Hot Peppers are a simple yet flavorful side dish or appetizer that pairs perfectly with just about anything, from grilled meats to pasta, or even piled onto crusty bread. With their smoky char and irresistible heat, they’re the kind of dish that disappears as fast as you put them on the table.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish, Snack

Cuisine: American, Italian

Servings:

Author: Kellie

Cost: $5

Equipment

baking sheet
chef's knife

Ingredients

1 pound long hot peppers Italian long hots or similar variety
3 tablespoons olive oil
2 cloves garlic thinly sliced
1 teaspoon kosher salt more to taste
½ teaspoon freshly ground black pepper
Optional: a squeeze of fresh lemon juice or a drizzle of balsamic glaze for serving

Instructions

Rinse the peppers and pat them dry. Leave the stems on for easier handling and a rustic presentation.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Place the peppers on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt, black pepper, and garlic slices.
Roast in the oven for 20–25 minutes, flipping halfway through, until the skins are blistered and slightly charred in spots.
Transfer to a serving platter and drizzle with a little extra olive oil. Finish with a squeeze of lemon juice or balsamic glaze if desired. Serve warm or at room temperature.

Notes

Heat Factor: Long hot peppers vary in spiciness, some are mild, some pack a punch. You never know until you bite in!
Grill Option: For an even smokier flavor, roast the peppers on a hot grill instead of the oven.
Serving Ideas: Pair with Italian bread, melted provolone, or use as a topping for sandwiches, pizza, or steak.

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