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Roasted Peppers with Garlic and Basil

These roasted peppers with garlic and basil are a seriously tasty Italian-inspired side dish! Low carb and keto friendly.

Roasted Peppers with Garlic and Basil - a low carb Italian-inspired side dish recipe

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As you might imagine, the bell peppers are absolutely the star of the show – but actually the recipe was inspired by a mountain of fresh basil from my neighbor's garden. For some reason the squirrels don't seem to eat his basil!

Roasted Peppers with Garlic and Basil - a low carb Italian-inspired side dish recipe

There are many ways to roast the peppers – and for this recipe I wouldn't recommend the ones from a jar. I find them too wet, which is fine if you're going to blend them in something like my Roasted Red Pepper Sauce. Also, it usually only seems to be red peppers in those jars, and I like the contrast of colors.

For my Roasted Pepper and Buffalo Mozzarella Salad I charred the peppers under the broiler. I nearly did the same again but thought I would check out other methods. I stumbled across this amazing article How to Roast Bell Peppers by Tori Avey. She goes into incredible detail and many styles of cooking: oven roast, broil, grill, and gas flame stove-top. 

Roasted Peppers with Garlic and Basil - a low carb Italian-inspired side dish recipe

Actually, in the end I broiled them anyway, but feel free to select whichever method suits you best!

How to Make Roasted Peppers with Garlic and Basil

Preheat the broiler and move the rack down in the oven so that it isn't so close to the broiling elements. As Tori says: When they're too close to the broiler, they will char before they're cooked, which means the flesh won't soften and they'll be harder to peel. 

Place the peppers (any color, but I prefer red, orange, or yellow) on a baking pan (I love this quarter-size pan that comes with a silicone mat!). Broil the peppers, turning them occasionally so that they are charred on all sides. This may take around 20 minutes.

Roasted Peppers with Garlic and Basil - a low carb Italian-inspired side dish recipe

Transfer the cooked peppers to a plate, and cover with a bowl. Leave them to steam for 15 minutes. 

Roasted Peppers with Garlic and Basil - a low carb Italian-inspired side dish recipe

Place the peppers on a cutting board and remove the stalk and seeds. Flip the peppers over and use the edge of a knife to lift up the skin and remove as much as possible.

Roasted Peppers with Garlic and Basil - a low carb Italian-inspired side dish recipe

Slice them into long strips about 1″ wide.

In a large skillet, add some olive oil and garlic paste (or minced garlic). Cook over a medium heat for a couple of minutes, then add the peppers. Stir to coat in the garlic oil, and season with salt and pepper.

Roasted Peppers with Garlic and Basil - a low carb Italian-inspired side dish recipe

Finally, stir in some shredded basil at the last minute, then serve.

Roasted Peppers with Garlic and Basil - a low carb Italian-inspired side dish recipe

These peppers would a wonderful accompaniment to a main meal like Keto Sour Cream Chicken or Prosciutto-Wrapped Salmon.

 

Roasted Peppers with Garlic and Basil

Roasted Peppers with Garlic and Basil

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Steaming Time: 15 minutes
Total Time: 45 minutes

These roasted peppers with garlic and basil are a seriously tasty Italian-inspired side dish! Low carb and keto friendly.

Ingredients

  • 2 bell peppers, any color
  • 1 tablespoon olive oil
  • 1 teaspoon garlic paste or minced garlic
  • salt and pepper
  • 4-6 leaves fresh basil, shredded

Instructions

  1. Preheat the broiler and move the rack down in the oven so that it isn't so close to the broiling elements.
  2. Place the peppers on a baking pan. Broil the peppers, turning them occasionally so that they are charred on all sides. This may take around 20 minutes.
  3. Transfer the cooked peppers to a plate, and cover with a bowl. Leave them to steam for 15 minutes. 
  4. Place the peppers on a cutting board and remove the stalk and seeds. Flip the peppers over and use the edge of a knife to lift up the skin and remove as much as possible. Slice them into long strips about 1" wide.
  5. In a large skillet, add the olive oil and garlic. Cook over a medium heat for a couple of minutes, then add the peppers. Stir to coat in the garlic oil, and season with salt and pepper.
  6. Finally, stir in the shredded basil at the last minute, then serve.

Notes

3g net carbs per serving (quarter of the recipe, about half a pepper per person)

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Nutrition Information
Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 54Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 118mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 1gProtein 1g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

 

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