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Sweet Bell Pepper Bruschetta - Colorful bell peppers are marinated with olive oil, white balsamic vinegar, capers, and Italian flat-leaf parsley for a quick and easy appetizer perfect for entertaining.

Sweet Bell Pepper Bruschetta

A quick and easy appetizer perfect for entertaining.
5 from 10 votes
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Course: Appetizer
Cuisine: Italian, Mediterranean
Keyword: peppers
Servings: 4
Author: Holly Gray


  • 4 large sweet bell peppers cut in half, seeds and stems removed
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon capers finely diced
  • 1 tablespoon Italian flat-leaf parsley chopped


To roast the peppers:

  • Set oven to broil. Coat bell pepper halves with the olive oil. Place cut side down onto a sheet pan. Broil until lightly charred.
  • Allow peppers to stand until cool enough to handle then gently peel off and discard charred skins. Cut peppers into 1" pieces.

To assemble the bruschetta:

  • Into a small mixing bowl, add the roasted and diced bell peppers, white balsamic vinegar, Italian flat-leaf parsley, and capers. Stir together to combine.
  • Cover and let stand at room temperature at least 30 minutes.
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