READY IN 1¼ hrs

Marinated Peppers

Read Reviews (37)

"Red, Green, and Yellow Peppers marinated in a mixture of herbs and oils. Serve with toasted white bread or French bread." — Angela

Directions

Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 20, 2009

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.

—marjonah

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Most Helpful Critical Review

May 29, 2011

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).

—Amber D

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50 Ratings

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May 09, 2010

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.

—Daniel

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Jul 20, 2008

These were excellent! I followed the recipe exactly. I made these the night before a party and they were perfect the next day.

—Mom of Two

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Jul 20, 2009

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

—Betty

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Mar 24, 2010

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.

—LECKMAN

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Jul 20, 2009

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!

—OmaCindy

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Oct 28, 2007

My roommates loved it and so did I! I served over toasted slices of French bread and it worked perfectly to absorb the extra olive oil/vinegar mix.

—Jules

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Nutrition

Calories
205 kcal
10%

Carbohydrates
8 g
3%

Cholesterol
0 mg
0%

Fat
19 g
29%

Fiber
1.9 g
7%

Protein
1.3 g
3%

Sodium
134 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marinated Peppers

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 205
Calories from Fat: 171

% Daily Value *
Total Fat 19g 29 %
** Saturated Fat 2.7g 13 %
Cholesterol 0mg 0 %
Sodium 134mg 5 %
** Potassium 249mg 7 %
Total Carbohydrates 8g 3 %
Dietary Fiber 1.9g 7 %
Protein 1.3g 3 %
Sugars 4.3g
** Vitamin A 30 %
** Vitamin C 260 %
** Calcium 2 %
** Iron 6 %
** Thiamin 7 %
** Niacin 9 %
** Vitamin B6 18 %
** Magnesium 5 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.