Recipe by Angela
"Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red bell pepper
green bell pepper
yellow bell pepper
1 1/2 cloves
extra virgin olive oil
chopped fresh basil
chopped fresh parsley
salt and pepper to taste
I have been making these for years and have them ready at all times to use. I put them into canning jars and they last for a very long time in the refrigerator.....if you don't eat them too quickly.
I liked it, but thought it was a bit tangy and there was way too much oil (even with me only putting in half the amount listed).
Here's an update to my review! I did this excellent peppers recipe again last night and wow, it was very tasty! Here's the rest of my review from May 2, 2007: Excellent! I wanted to make an exclamation mark for a dinner party I hosted for a friend and thought of marinated peppers. My parents and girlfriend were also at the dinner party and safe to say, everyone enjoyed this dish. Since then, my girlfriend has prepared the marinade for the peppers on numerous occasions for our bbq's this past summer.
These were excellent! I followed the recipe exactly. I made these the night before a party and they were perfect the next day.
This is so simple and delicious. I first learned how to scorch the skins from a Spanish friend in Majorca.Just put them on a grill pan and keep turning until black.easy.the marinate is lovely
This is great. And very versatile. The first time I made it, it was pretty much as per the recipe. I liked it on sandwiches with cream cheese (vegetarian). The 2nd time I used peppers, onions (red, white and green), zucchini and roma tomatoes. Seems to keep well in the fridge too.
Fantastic! I just made this recipe with dried parsley and oregano since I didn't have any fresh, I also sliced a red onion, brushed it with olive oil and grilled the slices in a grill pan, cut the slices in half and tossed with the peppers. I have tasted it already and cant wait till hubby gets home to serve dinner. Will be serving this tonight, cold, with grilled salmon and toasted homemade sourdough bread. I like that this can be made ahead as we entertain often and will be a great dish for entertaining!
EXCELLENT!! If you like roasted peppers, you will love this! I used a red, yellow and orange pepper, no green. I cut the oil down to 3 T. and increased the basil and parsley. The only change I would make next time is to cut the oil further, probably down to 2 tablespoons. I used these peppers in two different ways. Hubs grilled some spicy German sausages, which I plated over a bed of sautéed spinach and topped them with the marinated peppers. To use the leftover peppers I made them into bruschetta. I put a little olive oil on both sides of some baguette slices and toasted them under the broiler, again on both sides. I drained the room temperature peppers well, and tossed them with a shredded provolone/mozzarella blend. I topped the baguette slices with the pepper/cheese mixture and put a little extra cheese on top. Broiled for just a few minutes (watch them closely). YUM!! I’ll be making this one again and soon! Thank you, Angela!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 171
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how incredibly easy it is to make these tasty blistered peppers.
See how to make pickled peppers in a delicious and versatile vinegar brine.
See how to fire-roast peppers on the stovetop.