Marinated Peppers Recipe -
Marinated Peppers Recipe
  • READY IN hrs

Marinated Peppers

Recipe by  

"Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. 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.
  2. 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.
  3. Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
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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.

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).

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.

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.

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.

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

May 19, 2011

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!

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!


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  • 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
  • 5 mg
  • < 1%

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

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