marinated peppers recipe
- The Best marinated peppers recipe
- Marinated Roasted Peppers with Garlic and Herbs
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Marinated Roasted Peppers with Garlic and Herbs Works
- ❓ Frequently Asked Questions About Marinated Roasted Peppers with Garlic and Herbs
The Best marinated peppers recipe
This recipe is perfect for busy weeknights when you need something quick to add to dinner, but it’s also great for meal prep or potlucks because the flavors just get better the longer they sit. The olive oil and vinegar keep the peppers vibrant and fresh, and since they’re low in calories but high in fiber and antioxidants, I don’t feel guilty letting the kids go back for seconds. Plus, they’re versatile—you can use any mix of peppers you like, and they pair well with just about everything. If you’re looking for a recipe that’s easy, healthy, and always a hit, this is the one.
Marinated Roasted Peppers with Garlic and Herbs
Sweet and tangy roasted peppers marinated in olive oil, garlic, and fresh herbs. Perfect as a side dish, antipasto, or topping for sandwiches and salads.
🥘Ingredients
- 4 large bell peppers (mixed colors), halved and seeded
- 2 tbsp extra-virgin olive oil (for roasting)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
Place the halved bell peppers on the baking sheet, drizzle with 2 tbsp olive oil, and season with salt and black pepper. Toss to coat evenly. -
3
Roast the peppers for 20-25 minutes, or until the skins are blistered and slightly charred. Flip halfway through for even cooking. -
4
While the peppers roast, prepare the marinade. In a small bowl, whisk together the olive oil, garlic, lemon juice, red wine vinegar, honey, oregano, and red pepper flakes (if using). -
5
Once the peppers are done, transfer them to a mixing bowl and cover with a plate or plastic wrap. Let them steam for 5-10 minutes to loosen the skins. -
6
Peel off the charred skins (optional—leaving some skin adds texture). Slice the peppers into strips or leave them in halves. -
7
Pour the marinade over the warm peppers and add the fresh parsley and basil. Toss gently to combine. -
8
Let the peppers marinate at room temperature for at least 15 minutes, or refrigerate for up to 3 days to allow the flavors to develop. -
9
Serve at room temperature as a side dish, on crostini, or with grilled meats and cheeses.
🔧Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Knife and cutting board
- Small saucepan (optional, for heating oil)
- Airtight container for storage
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Marinated Roasted Peppers with Garlic and Herbs Works
❓ Frequently Asked Questions About Marinated Roasted Peppers with Garlic and Herbs
1. How long do marinated peppers last in the fridge?
Marinated peppers typically last 1 to 2 weeks when stored in an airtight container in the refrigerator. For best flavor and texture, consume them within the first week. If you notice any off smells, mold, or sliminess, discard them immediately.
2. Can I use different types of peppers for this recipe?
Absolutely! You can use a variety of peppers, such as bell peppers, jalapeños, banana peppers, or cherry peppers, depending on your preferred heat level and flavor. For a milder taste, remove the seeds and membranes before marinating. If you love spice, keep them in for extra heat.
3. What’s the best oil to use for marinating peppers?
A neutral-flavored oil like extra-virgin olive oil, avocado oil, or grapeseed oil works best. Olive oil adds a rich taste, while lighter oils let the pepper flavors shine. Avoid strongly flavored oils (like sesame or coconut) unless you want their taste to dominate.
4. Can I freeze marinated peppers?
Yes, but the texture may soften slightly after thawing. To freeze, place the peppers in a freezer-safe bag or container, ensuring they’re fully submerged in the marinade to prevent freezer burn. They’ll keep for up to 3 months. Thaw in the fridge overnight before using.
5. What are the best ways to use marinated peppers?
Marinated peppers are incredibly versatile! Try them in:
– Sandwiches or wraps (especially with Italian meats or cheeses)
– Salads (tossed with greens, olives, and feta)
– Pasta or grain bowls (for a tangy, spicy kick)
– Antipasto platters (paired with cured meats and cheeses)
– As a topping for pizzas, burgers, or tacos
– Blended into dressings or sauces for extra flavor.
