Marinated Red Peppers With Garlic And Marjoram Recipes

MARINATED RED PEPPERS WITH GARLIC AND MARJORAM

Steps:

• Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14-17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.
• Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.
• Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top.

MARINATED PEPPERS

Steps:

• 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.

MARINATED RED PEPPERS

Steps:

• In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
• Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

MELTED RED PEPPERS AND GARLIC

Steps:

• Stem and seed the peppers and cut them into thick strips, about 3/4-inch wide.
• In a wide skillet, combine the garlic and olive oil over low heat until the oil begins to bubble. A few handfuls at a time, add the peppers and turn to coat with the oil. When all the peppers are in the pan, add the thyme and vinegar and adjust the heat to a low simmer. Sprinkle with salt.
• Cook until the peppers are soft and sweet and garlic has almost dissolved, about 45 minutes, shaking the pan and stirring gently every 10 minutes. Don't stir too often or the peppers will begin to break down.
• When the peppers are cooked, use tongs to lift them out of the pan and into jars. Strain the oil and divide between jars. Top off with extra olive oil.
• Store in the refrigerator for up to two months. Serve on toasts, with cheese or cured meats, or add to frittatas or pasta sauce.

GARLIC-RED PEPPER MARINADE

Steps:

• Mix all ingredients together.
• Use immediately or cover tightly and refrigerate for up to a week.
• For beef, pork and all poultry.

MARINATED RED PEPPERS WITH LEMON AND GARLIC

Steps:

• 1. Place the peppers on a heated grill, and rotate several times until lightly charred on all sides. Transfer to a large bowl. 2. When the peppers are cool enough to handle, scrape off and discard the charred skin with your fingers, and lightly rinse under running water. 3. Make a slit down the side of each pepper, and remove and discard the seeds and veins. Tear or cut the peppers into wide strips (1/8 to 1/2 inch), and place in a mixing bowl. 4. Heat the lemon juice, oil, garlic, and salt in a small pot over medium-high heat until almost boiling. Pour over the peppers, cover, and let marinate overnight on the kitchen counter. 5. Transfer to a clean pint jar, and store in the refrigerator, where it will keep up to four months. For a Change . . . • Instead of grilling, cook the peppers in an oven broiler, or over the open flame of a gas burner. • Slightly vary the amounts of lemon juice, olive oil, garlic, and/or salt. • Use umeboshi vinegar for some of the lemon juice and salt.

STUFFED MARINATED HOT RED CHERRY PEPPERS

Steps:

• Stuff each pepper with cheese and a sprig of marjoram. Transfer stuffed pepper and pepper tops to a glass loaf pan.
• Whisk oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over peppers. Let marinate at room temperature 1 hour.
• Preheat oven to 400 degrees. Place tops on peppers. Cook until cheese has melted and peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.

ROASTED RED PEPPERS WITH GARLIC

Steps:

• Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
• Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Transfer pepper mixture to platter. Sprinkle with parsley and serve.

MARINATED CHICKEN WITH PEPPERS AND MARJORAM

Steps:

• Cut each chicken breast in half widthways and place in a small casserole dish.
• Mix garlic,lemon juice and sugar together and then add oil gradually whisking until all incorporated.
• Peel and slice the onion separating it into rings and adding to the marinade mixture with the marjoram and seasoning.
• Pour the marinade over the chicken and leave for at least 30 minutes.
• While the chicken is marinating halve and seed the peppers and cut each half into two or three pieces. Cut each olive in half.
• Put the peppers in a medium bowl,add 30 ml of water, cover with clingfilm leaving a small gap and microwave for 6 minutes at 800W stirring once.Drain.
• Cover the casserole dish containing the chicken and microwave at 800W for 6 minutes turning the pieces over after 3 minutes.
• Add the peppers and olives and microwave for 2 minutes at 800W stirring once.
• Serve immediately.