Recipe by Angela
"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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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!
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.
* 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
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