Fire-Roasted Peppers with Smoky Garlic Butter
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There’s something downright magical about fire-roasted peppers. Maybe it’s the way the skins blister and blacken, revealing a silky, smoky sweetness underneath. Or maybe it’s how just a little bit of garlic butter transforms them into something that tastes like it came straight from a fancy tapas bar.
Either way, this dish is ridiculously easy and 100% worth making—especially if you have fresh garden peppers that need some love. Char them up over an open flame, grill, or even a broiler, then peel and douse them in golden garlic-infused butter with a hint of smoked paprika.
Serve them alongside crusty bread for sopping up every last drop of that garlicky goodness, or toss them onto grilled meats, pasta, or even sandwiches. One thing’s for sure: after you make these once, you’ll never go back to plain roasted peppers again.
🌶️ Ingredients
For the Fire-Roasted Peppers:
- 4 bell peppers (red, orange, or yellow for the sweetest flavor)
- 1 tbsp olive oil
For the Smoky Garlic Butter:
- 3 tbsp butter
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley (for garnish)
🔥 Instructions
1️⃣ Roast the Peppers
🔥 Grill Method: Place whole peppers on a hot grill over direct flame, turning every few minutes until blackened and blistered on all sides (about 10 minutes).
🔥 Gas Stove Method: Place peppers directly on the burner grates over medium-high flame, turning until the skins are evenly charred.
🔥 Broiler Method: Place peppers on a foil-lined baking sheet under the broiler, turning every few minutes until the skins are blackened.
2️⃣ Steam & Peel
- Once roasted, transfer peppers to a bowl and cover with a plate or plastic wrap for 10 minutes—this steams the skins and makes peeling easy!
- Once cool enough to handle, gently peel off the blackened skins and remove the stems and seeds. (Don’t rinse them—water washes away the smoky flavor!)
- Slice the peppers into strips.
3️⃣ Make the Smoky Garlic Butter
- In a small pan, melt butter over low heat.
- Add minced garlic and cook for 30 seconds, just until fragrant.
- Stir in smoked paprika, salt, and pepper, then remove from heat.
4️⃣ Drizzle & Serve
- Arrange the roasted pepper slices on a plate and drizzle generously with the garlic butter.
- Sprinkle with chopped parsley and serve with crusty bread, grilled meats, or pasta.
🍽️ Serving & Pairing Ideas
✅ Serve with: Fresh baguette or sourdough for dipping into the smoky butter.
✅ Make it a meal: Add roasted peppers to steak, grilled chicken, or pasta.
✅ Leftovers? Store in the fridge for up to 5 days—they get even better over time!
🌟 Final Thoughts: The Best Way to Eat Peppers (Hands Down!)
Once you taste real, fire-roasted peppers, you’ll wonder why you ever settled for the jarred kind. They’re smoky, silky, and full of deep, caramelized flavor—and when you add buttery garlic magic to the mix? Game over.
This recipe is the kind that turns simple ingredients into something restaurant-worthy. And the best part? It’s beyond versatile. Toss these peppers on a steak, layer them into sandwiches, or just eat them straight off the plate with a fork and some bread (no shame here).
So go ahead—light up that grill or turn on the broiler, because once you make these, you’ll want them on repeat all summer long.
