Romanian Roasted Peppers (Ardei copți)

Name: Romanian Roasted Peppers (Ardei copți)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Romania
Ingredients: 8 medium red, yellow or orange bell peppers (about 2 lb / 900 g); 3 garlic cloves, finely minced; 3 tbsp (45 ml) sunflower oil or extra-virgin olive oil; 1 tbsp (15 ml) white wine vinegar; ½ tsp salt; Freshly ground black pepper to taste; 2 tbsp chopped fresh parsley (optional)

Ardei copți Say it: ar-DAY copts

By the Passport Plate editors. Published November 12, 2026.

Jump to recipe Pin it

Ardei copți are a beloved Romanian side dish of sweet peppers roasted until their skins blister and char, then peeled and dressed simply with garlic, oil, and vinegar. Found on tables across Romania year-round but especially during late summer when peppers are at their peak, they accompany grilled meats, stews, or polenta. The smoky sweetness of the peppers combined with pungent garlic creates a bright, addictive flavor that highlights the natural taste of the vegetable.

Romanian Roasted Peppers (Ardei copți)

Ardei copți

Pronounced ar-DAY copts

Serves: 4
Prep: 15 min
Cook: 30 min
Total: 45 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

8 medium red, yellow or orange bell peppers (about 2 lb / 900 g)
3 garlic cloves, finely minced
3 tbsp (45 ml)45 ml (3 tbsp) sunflower oil or extra-virgin olive oil
1 tbsp (15 ml)15 ml (1 tbsp) white wine vinegar
½ tsp salt
Freshly ground black pepper to taste
2 tbsp chopped fresh parsley (optional)

Method

Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment.
Wash the peppers, leave them whole with stems attached, and place them on the prepared baking sheet.
Roast the peppers for 25–35 minutes, turning them every 8–10 minutes with tongs, until the skins are blackened and blistered all over.
Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a plate; let them steam for 10–15 minutes until cool enough to handle.
Peel off and discard the charred skins, remove the stems and seeds, and tear or slice the flesh into strips. Let any released juices collect in a bowl.
In a serving bowl, whisk together the minced garlic, oil, vinegar, salt, black pepper, and any collected pepper juices.
Add the pepper strips to the dressing and toss gently to coat. Sprinkle with chopped parsley if using.
Let the peppers sit at room temperature for at least 15 minutes before serving so the flavors meld.

Regional variants

Some Romanian cooks add a pinch of sugar to balance the vinegar or include a few slices of fresh tomato in the final mix. In certain regions the peppers are left in larger pieces and served as a simple meze with bread.

Cook's notes

For a true Romanian smoky flavor, roast the peppers directly over a gas flame, grill, or wood fire instead of the oven.
The longer the roasted peppers marinate in the garlic dressing, the better they taste – they keep well in the fridge for up to 5 days.
Use a mix of colorful peppers for a beautiful presentation.

Serve with

Grilled meats, mici, sarmale, mamaliga (polenta), or fresh bread

Make ahead and storage

Can be made up to 5 days ahead and stored covered in the refrigerator. Bring to room temperature before serving.

Romanian Roasted Peppers (Ardei copți)