Marinated Mini Sweet Peppers Recipes

ROASTED MINI SWEET PEPPERS

Steps:

• Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil.
• Cut the mini peppers in half lengthwise. I usually leave the stem as I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
• Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
• Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
• Bake them until tender, about 20 minutes. Serve immediately.

MARINATED MINI SWEET PEPPERS

Steps:

• Preheat grill to medium/low (300˚F). Place mini peppers in a large mixing bowl, drizzle with 1/2 Tbsp olive oil and toss to combine. Place peppers on preheated grill and cook 2 min per side (5-6 min total), or just until light grill marks are appear on peppers. Transfer to a bowl.
• For the marinade, mix together 1 cup water, 1¼ cup vinegar, 6 pressed garlic cloves, 6 Tbsp of sugar, & 2 Tbsp of salt. Stir until sugar dissolves.
• Place ½ of the parsley, ½ of the dill on the bottom of a 1/2 gallon jar. Tightly fill with peppers. Pour marinade over peppers and add remaining herbs. Cover and marinate overnight in the refrigerator before serving.*

QUICK AND TANGY MARINATED SWEET PEPPERS

Steps:

• Heat oven to 375 deg F/ 190 deg Celsius.
• Place the peppers snugly together in an oven dish. When oven reaches the correct heat, put the peppers in the oven.
• In the meantime, mix the vinegar, sugar, water and salt in a small pot.
• Peel and chop the ginger and garlic and add to the pot, also the coarse black pepper and chilli/hot pepper flakes. (You can use fresh hot chillis as well, but remove the seeds first and then chop finely).
• The potato peeler should have yielded thin blobs of lemon zest without the white pith. Add that to the pot as well.
• Stir, bring to the boil, and turn off the heat.
• In the meantime, the peppers in the oven should char and blister lightly on the outside. Turn them with a long-handled fork. When blistered all over, take out and cover with a thick kitchen cloth until cool enough to handle.
• They will be very soft and cooked, but that also makes them easier to digest!
• Peel off the thin outer skins, remove the seeds, stem end and ribs, and cut into rough strips. I layered the strips from green to red in a glass bowl which also has a plastic lid for storage.
• Carefully pour over the marinade (actually just like pickling liquid). Push some of the lemon zest into the pepper mixture, otherwise they all stay on top.
• Cool, cover, refrigerate, and start using the next day.