This easy marinated peppers recipe is an exceptional condiment or additional ingredient to your weekly meals. Broiled baby bell peppers are marinated in extra virgin olive oil and well seasoned with garlic, oregano, salt, and pepper.
What to do with these marinated peppers?
We absolutely love these peppers. They are bursting with flavor and it is that flavor that makes them such a versatile ingredient. Try these peppers out in your favorite salads, as a tasty sandwich topper, or as an addition to any cheese and charcuterie platter. The peppers are best if left to marinate overnight and consumed within a few days, about 4 – 5 days.
DIY Marinated Roasted Bell Peppers
Course: SidesCuisine: MediterraneanDifficulty: Medium4
servings15
minutes5
minutesMini bell peppers have the same flavor as their larger counterparts. We prefer using these peppers as they are easier to manage and require much less prep (either before broiling or after).
Ingredients
1 1/2lbs. baby bell peppers
3eachgarlic cloves, peeled and sliced
3eachfresh oregano sprigs
1teaspoonsalt
1/2teaspoonblack pepper
3/4cupmild to medium intensity extra virgin olive oil
Directions
- Preheat oven to broil and line a large baking sheet with aluminum foil.
- Place the baby bell peppers on the prepared baking sheet and place them in the oven. Broil for 3 – 4 minutes or until the skins have blistered and the peppers are tender. Remove from the oven and set aside to cool at room temperature.
- Once cooled, carefully peel the peppers, and discard the skins.
- Place peppers, garlic, oregano, salt, and pepper in a large jar or sealable container (make sure the jar or container has been thoroughly cleaned) seal and gently shake to distribute the ingredients.
- Place in the refrigerator for up to 3 days before serving. When ready to serve, remove the marinated peppers from the refrigerator and allow them to rest at room temperature for 1 hour.
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