Marinated Peppers

Marinated Peppers

45
Angela 7

"Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

45
  1. 61 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 qui...

Most helpful critical review

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).

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 qui...

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 ex...

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 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, onion...

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

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...

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 t...

Just added a bit more garlic. These were terrific and last a long time in the fridge.

Excellent recipe except for the amount of olive oil. I used only 2 Tbs. and it was more than enough. I also used dried basil and parsely because didn't have fresh on hand.