Roasted Marinated Sweet Peppers Recipes

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ROASTED MINI SWEET PEPPERS



Roasted Mini Sweet Peppers image

Mini sweet peppers are tossed with olive oil, garlic, and Parmesan, then roasted until tender.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1 pint mini peppers ((8 oz))
2 tablespoons olive oil
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 tablespoons Parmesan (dry-grated )

Steps:

  • Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil.
  • Cut the mini peppers in half lengthwise. I usually leave the stem as I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
  • Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
  • Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
  • Bake them until tender, about 20 minutes. Serve immediately.

Nutrition Facts : ServingSize 0.5 recipe, Calories 209 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Sodium 370 mg, Fiber 5 g, Sugar 10 g

MARINATED ROASTED RED PEPPERS



Marinated Roasted Red Peppers image

Fresh, sweet taste, so much better than store-bought, and so easy! Use these marinated peppers as an antipasto, or a very healthy sandwich filling. Experiment with different herbs such as rosemary or Italian seasoning. My favorite is basil. Marinade also makes a wonderful salad dressing when the peppers have been eaten!

Provided by KATHIANNM

Categories     Appetizers and Snacks     Antipasto Recipes

Time 3h45m

Yield 8

Number Of Ingredients 7

4 large red bell peppers, halved, with stems and seeds removed
¼ cup olive oil
2 cloves garlic, pressed
1 tablespoon balsamic vinegar
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon seasoned pepper

Steps:

  • Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place bell peppers, skin side-up, on the prepared baking sheet.
  • Broil peppers in the preheated oven until skin is blistered and blackened, 15 to 20 minutes.
  • Remove peppers from the oven and immediately transfer to a plastic or paper bag, seal, and set aside for 20 minutes. Peel off blackened skin and cut peppers into 1/2-inch strips.
  • Combine olive oil, garlic, balsamic vinegar, salt, basil, and seasoned pepper in a wide-mouth jar and shake until marinade is well blended. Place pepper slices into the jar, shake, and refrigerate until fully cooled and flavors have melded, 3 hours to overnight.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 5.7 g, Fat 7 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 149.4 mg, Sugar 3.6 g

MARINATED ROASTED RED PEPPERS



Marinated Roasted Red Peppers image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 3

3 large (about 2 pounds) red bell peppers
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
  • Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
  • In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

ROASTED MARINATED SWEET PEPPERS



Roasted Marinated Sweet Peppers image

Although it's very tempting to buy a pre-jarred marinated pepper, there's nothing that tastes as good as one that you char in your own fireplace, and marinade with carefully-chosen olive oil. Prepared with care, this dish will never disappoint.

Provided by Nancy Silverton

Categories     condiment

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 bell peppers, preferably red, orange, or yellow; do not use green
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
4 Salt-packed anchovy filets, rinsed and backbones removed
3 tablespoons salt-packed capers, soaked for 15 minutes, rinsed, drained and finely chopped
1 1/2 teaspoons kosher salt
6 Garlic cloves, large, thinly sliced
25 leaves basil

Steps:

  • Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Place the peppers on the grill or in the grill pan or skillet, and cook them, turning frequently, until they are charred on all sides and the flesh is tender, 15 to 20 minutes. (Alternatively, you can cook the peppers over the direct flame of a gas stove.)
  • Place the peppers in a plastic bag or a large bowl. Close the bag or seal the bowl tightly with plastic wrap and set the peppers aside to steam until they are cool enough to handle. Rub off the charred skin, but do not rinse them with water. De-stem and open up the peppers and slide off the core and seeds.
  • Rip the peppers into big strips and layer them in a 1-quart (1L) canning jar. Scatter the garlic slices and basil leaves between each layer and pour some marinade made with the olive oil, vinegar, anchovies, capers and salt on each layer.
  • Set the peppers aside to marinate for at least 20 minutes, or until you are ready to serve them. Store with the jar lid on, refrigerated for up to several days. Bring the peppers to room temperature before serving.

MARINATED ROASTED RED PEPPERS CANNING RECIPE



Marinated Roasted Red Peppers Canning Recipe image

This marinated roasted red peppers canning recipe is made with sweet red peppers, roasted and preserved in a flavorful red wine vinegar olive oil marinade.

Provided by Grow a Good Life

Categories     Pantry

Time 50m

Number Of Ingredients 8

4 pounds red bell peppers ((or any type of sweet peppers))
1 cup extra virgin olive oil
1/2 cup chopped onions
2 cloves garlic (chopped)
2 cups red wine vinegar ((5% acidity))
1 cup bottled lemon juice
1 tablespoon dried oregano leaves
1 teaspoon sugar ((optional for flavor))

Steps:

  • Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
  • Rinse peppers well under clean, running water. Cut each pepper in half, and remove the stems, seeds, and ribs.
  • Blister the skins of your peppers by grilling or broiling until the skins crack and separate from the flesh.
  • Remove the peppers from the heat and place in a covered glass bowl to steam.
  • Once the peppers are cool enough to handle, remove the skins, and tear or cut into pieces or strips. Divide the peeled roasted peppers evenly into piles to match the number of jars.
  • Heat about 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté briefly until fragrant, about 2 minutes.
  • Add the remaining olive oil, vinegar, lemon juice, dried oregano, and sugar if using. Bring to a boil, and then reduce the heat to low. Keep warm until you are ready to use.
  • Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
  • Fill the jar with roasted peppers, leaving a 1/2-inch headspace. Give your marinating brine a good stir to be sure the oil is evenly distributed. Use your canning funnel and ladle to fill the jar about halfway with the brine.
  • Run your bubble popper through the jar to mix the peppers with the brine, and top off with more brine leaving a 1/2-inch headspace. Run the bubble popper through the jars again to remove air bubbles.
  • Wipe the rim with a damp towel to remove residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.
  • Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars.
  • Cover the canner and bring the water to a rolling boil over medium-high heat. Once the water is boiling, process both half-pints and pints for 15 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary (See Notes below).
  • When processing time is complete, turn off heat, remove the cover by tilting lid away from you so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.
  • Spread a kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
  • After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use within 2 weeks.
  • Remove the screw on bands and wash the jars. Label, date, and store the jars of marinated red bell peppers in a cool, dark location between 50 to 70 degrees F for 12 to 18 months.
  • For best flavor, let the jars sit for at least 4 weeks before opening to allow the flavors to develop. Refrigerate after opening and use up within 2 weeks. Yields about 8 half-pint or 4 pints.

Nutrition Facts : ServingSize 1 ounce, Calories 33 kcal, Carbohydrate 0.9 g, Protein 0.1 g, Fat 3.2 g, SaturatedFat 0.5 g, Sodium 1 mg, Fiber 0.2 g, Sugar 0.6 g

MARINATED MINI SWEET PEPPERS



Marinated Mini Sweet Peppers image

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

1.5 lb mini sweet peppers (rinsed and dried)
1/2 Tbsp olive oil to sauté
1 cup parsley (chopped, divided)
1 cup dill (chopped, divided)
6 garlic cloves (minced or pressed)
6 Tbsp sugar
2 Tbsp sea salt
1¼ cup white vinegar
1 cup cold water

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

ROASTED AND MARINATED BELL PEPPERS



Roasted and Marinated Bell Peppers image

While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter with the vinaigrette drizzled over the top.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil, plus more for grill
3 yellow bell peppers
3 red bell peppers
2 large garlic cloves, minced
2 tablespoons red-wine vinegar
1 1/4 teaspoons finely chopped thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
  • In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.

MARINATED ROASTED BELL PEPPERS



Marinated Roasted Bell Peppers image

Take one bite -just one, sit back and savor the simple goodness of this recipe for Marinated Roasted Bell Peppers.

Provided by Maria Vannelli RD

Categories     Appetizer

Time 1h30m

Number Of Ingredients 5

3 whole bell peppers
2 cloves garlic (minced)
¼ cup flat-leaf parsley (minced)
3 tablespoons olive oil
salt and pepper to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Wash and dry your peppers and place them on their side on a rimmed baking sheet.
  • Roast in upper third of oven until skin is completely charred and the flesh is soft (alternately, you can use the barbecue.) Make sure you turn the peppers allowing all sides to get black and blistered. This can take between 45-60 minutes.
  • While the peppers are roasting, combine the ingredients for the marinade.
  • Once the peppers are done, transfer to a heatproof bowl and cover with plastic wrap. Allow to cool for about 30 minutes.
  • When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips. Do not rinse your peppers under running water.
  • Combine with the marinade and toss gently together.
  • Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature.
  • Can also be refrigerated for up to a week

Nutrition Facts : ServingSize 1 serving, Calories 62 kcal, Carbohydrate 3 g, Fat 5 g, Sodium 3 mg, Fiber 1 g, Sugar 1 g

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