Marinated Roasted Sweet Peppers

Are you tempted to buy a 6-pack of bell peppers, but run out of ways to use them after a day or two? Roast them and keep a jar of these flavorful marinated peppers in the fridge to jump-start an impromptu meal or snack. They’re irresistible with a piece of mozzarella or provolone. They also go well with tuna sandwiches, barbecued meat, omelets, paninis, salad, or lasagna. Even better, toss them with hot pasta, a couple of eggs and grated Parmesan for an easy dinner.

Most recipes recommend running the peppers under a broiler or using tongs to roast the peppers over a gas burner until the skins blister and blacken. But if you have a sensitive smoke alarm like I do, cook them uncovered in a 500° F oven for 25 to 30 minutes and save your hearing. Baked peppers will be softer than broiled ones, but they’ll taste just as good. Either way, cover the cooked peppers tightly so that they sweat as they cool. This helps loosen the skin in the places where it isn’t completely blackened. No matter which method you use, there will always be a few spots where the skin sticks. Use a sharp knife to peel the edge of the skin back and hold it firmly against the knife before pulling it off. Recycled olive or pickle jars make perfect containers for storing marinated sweet peppers, so don’t forget to save them.

Marinated Roasted Sweet Peppers

Serves 4, adapted from Great Recipes for Good Health

6 large red, orange or yellow sweet peppers (bell peppers)
1 tablespoon (15 ml) garlic infused olive oil, plus extra for roasting
1 tablespoon (15 ml) red wine vinegar
1/2 teaspoon (2.5 ml) dried oregano, crushed
1/4 teaspoon (1.25 ml) black pepper

Preheat the oven to 500° F (190° C). Cover a rimmed cookie sheet with aluminum foil. Cut the peppers in half and remove the stem and seeds. Use your hand to rub a thin coating of olive oil over the surface of each pepper half and place them on the cookie sheet. Put the pan in the oven and watch carefully. Remove the pan after the skin on the peppers blisters all over and blackens in spots, about 25 to 30 minutes. Tightly cover the pan with a another piece of aluminum foil and let the peppers cool completely.

In a medium bowl, combine the olive oil, vinegar, oregano and black pepper. When the peppers are cool, peel the skin off each pepper and cut it into slices about 1 to 1 1/2 inches wide. Put the sliced peppers into the bowl and add the pan juices. Stir until the peppers are evenly coated with the marinade and let them sit at room temperature for an hour before serving. Store in a glass jar with a lid. They will keep in the fridge for up to a week or in the freezer for a couple of months.

15 thoughts on “Marinated Roasted Sweet Peppers

  1. How this sounds great, I will def bookmark this sadly I am in Ghana and access to ovens is hard but I will try it ones I go home at the end of the year and let you know how it goes, it looks and sound so delicious, I love roasted peppers!!
    I love your blog, I dont know if you have any info on egg free baking? my husband is alegic to eggs and I thought I would be daring enough to ask 🙂 Totally love your blog and it’s content.

    • I would love to hear how the peppers go when you try them! What a great experience to be cooking and living in another country- memories for a life-time, that’s for sure. There are lots of substitutions for eggs, but the best one depends on what you’re making, as eggs serve multiple purposes in recipes. First, determine if the eggs are used as moisture, binder or leavening, then choose a replacement with similar characteristics. Egg substitutions work best if the recipe calls for a smaller number of eggs. Good choices for replacing one egg in baked goods are:

      1 tablespoon of ground flax seed mixed with 3 tablespoons of hot water. Stir until gel forms: makes light baked goods. This is my favorite substitution for eggs. Works well in most baked goods and is probably the closest to an actual egg.
      ¼ cup of mashed banana, applesauce, or pureed prunes: can make the final product on the heavy side, so add ½ teaspoon baking powder if this will be a problem.
      2 tablespoons of cornstarch, arrowroot, or potato starch
      2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder
      ¼ cup of mashed silken tofu blended with the other liquid ingredients: makes baked goods heavy. If you don’t blend the tofu before mixing it into the other ingredients there will be chunks in the finished product.

      Tofu works well for quiche, egg salad, frittatas, and other recipes that feature eggs. You can make great faux scrambled eggs out of silken tofu. Use turmeric to add yellow color. You’re best off using a recipe if you’re making one of these, as you’ll probably need a few other substitutions to make it taste similar to the original.

      • Wow I guess ask and you shall receive def works!! Thank you so much for all that information I will def make note and keep all of that in mind, if I ever do come across a recipe I will gladly share it with you as well so we can both try it and you can let me know how you go. I love the food you come up with, is like how did you think of that!!
        Yeah it is an amazing experience slightly frustrating at times but certainly adapting each day. I actually blog about my experiences is just a new project I have started so may be you should check it out. Cant wait for more of your recipes!!
        http://www.vsichalwe.wordpress.com

      • For sure, let me know about recipes you find- two sets of eyes are better than one when it comes to finding the good ones. I love your blog, by the way. You’ve got some great posts about your experiences in Ghana.

  2. I have loads of peppers in the garden and I either end up bottling or freezing most of my veg so I will give this a go. I like the sound of the marinade.

    • Lucky you to have a garden that grows peppers! It’s too cold where I live (Alaska) to grow peppers unless you have a greenhouse. Hope you enjoy the recipe.

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