Big Batch Marinated Bell Peppers Recipes
MARINATED MINI SWEET PEPPERS
This Marinated mini bell peppers recipe is so easy. There is no slicing, no dicing, no seeding required. You can make these mini sweet peppers a full week or more in advance so they are perfect for parties.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 9
Steps:
- Preheat grill to medium/low (300˚F). Place mini peppers in a large mixing bowl, drizzle with 1/2 Tbsp olive oil and toss to combine. Place peppers on preheated grill and cook 2 min per side (5-6 min total), or just until light grill marks are appear on peppers. Transfer to a bowl.
- For the marinade, mix together 1 cup water, 1¼ cup vinegar, 6 pressed garlic cloves, 6 Tbsp of sugar, & 2 Tbsp of salt. Stir until sugar dissolves.
- Place ½ of the parsley, ½ of the dill on the bottom of a 1/2 gallon jar. Tightly fill with peppers. Pour marinade over peppers and add remaining herbs. Cover and marinate overnight in the refrigerator before serving.*
Nutrition Facts : Calories 67 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, Sodium 1406 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
BIG-BATCH MARINATED BELL PEPPERS
Next time you fire up the grill, char a bunch of bell peppers, then marinate them and stash in the fridge for meals throughout the week. Layer them into sandwiches, toss into salad or pasta, or serve as an instant side dish.
Provided by Anna Stockwell
Categories Bell Pepper Grill/Barbecue Vinegar Soy Free Dairy Free Peanut Free Sunday Stash Summer Wheat/Gluten-Free
Yield 8-10 servings (about 6 cups)
Number Of Ingredients 6
Steps:
- Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.
- Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.
- Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.
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MARINATED ROASTED RED PEPPERS - CHEF DONNA …
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Estimated Reading Time 8 mins
- Roast whole peppers on a gas burner, a hot grill or under the broiler. Watch and turn them with tongs when the skin blisters and chars. Don't cook them until they're completely black over the entire surface, the pepper flesh will then be overcooked.
- Place roasted peppers in a bowl covered with plastic wrap or a lid, or in a plastic bag. This allows them to steam as they cool so the skins can be removed. Let them rest this way for 15 minutes or so.
- While peppers are resting, make the marinade. In a medium bowl, stir together all marinade ingredients except the oil. Stir until the sugar and salt are dissolved. Pour in the oil slowly while whisking vigorously to form an emulsion. Alternatively, combine everything in a small food processor or blender and whiz.
- Clean the whole peppers of their skins in the sink. Holding the pepper in your hands, peel away the skin, using running water if necessary to help remove it. It's ok to leave some charred bits here and there, it adds to the flavor. Set them on a tray or in a bowl as they're cleaned.
LECHO - MARINATED RED BELL PEPPERS - OLGA'S …
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Estimated Reading Time 3 mins
HOW TO TURN GRILLED MARINATED PEPPERS INTO 14 …
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Estimated Reading Time 7 mins
- Give Them the Shakshuka Treatment. For an easy skillet dinner, warm 1 teaspoon of crushed cumin seeds and 4 cloves of minced garlic in a pan with 3 tablespoons of olive oil.
- Turn Them Into Romesco. When you're grilling those peppers, toss a few boneless chicken thighs on the grill, too. Then, using this recipe as a guide, blend about 1 cup of drained pepper strips with the almond butter, garlic, cayenne, vinegar, and olive oil in the recipe.
- Make a Burger Sauce. Blend marinated pepper strips with mayonnaise, capers, and lemon juice to spread on any kind of burger—this salmon patty is especially nice and gets some of that mayo mixed into the patty for extra flavor and richness.
- Stuff Into Calzones. There great thing about calzonzes is that once assembled, you can freeze them to bake later. Sauté one chopped onion and two cloves of garlic with several handfuls of baby spinach.
- Combine Stashes for a Cheater's Tagine. This recipe relies on canned chickpeas, but if you happen to have a stash of make ahead butter beans, they work just as well.
- Whir Into Chilled Soup. Go simple by blending 2 cups of pepper strips, plus 1/3 cup marinade with salt and pepper, balancing with more oil or vinegar as necessary.
- Make a Breakfast Sandwich. Your homemade marinated peppers may not be quite as spicy or vinegary as pickled peppadew peppers, but they still make an intriguing addition to these breakfast sandwiches (which, not for nothing, are just as delicious at dinnertime).
- Toss With Pasta. Taking inspiration from aglio e olio, cook one pound of spaghetti or other long pasta in well-salted, boiling water. Meanwhile, combine 6 cloves chopped garlic, 1/2 teaspoon chile flakes, and 1 cup of cold olive oil in a skillet.
- Blend Into Muhammara. Similar to romesco, this Middle Eastern dip starts with roasted red peppers and nuts. Following this recipe as a guide, blend about 1 1/2 cups of your drained marinated pepper strips with walnuts and tahini, plus pomeganate molasses to sweeten, and breadcrumbs to thicken it up.
- Whip Them Into a Cheese Spread. The pimentos in pimento cheese? They're just roasted red peppers that have been finely diced. So pack your homemade peppers into a food processor with five different cheeses plus a few seasonings like Worcestershire, hot sauce, and shallots and blend them into one of the South's favorite sandwich spreads.
MARINATED RED BELL PEPPERS - MOMSDISH
From momsdish.com
Estimated Reading Time 4 mins
- Sterilize the jars and preheat the oven to 215 °F. Wash the jars and lids and place them in the oven for about 15 minutes or until completely dry. With the help of a canning funnel, place peppers into jars, while they are still hot.
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