MARINATED ROASTED BELL PEPPERS
These marinated roasted bell pepper strips make a tasty appetizer served with crostini or sandwiches. They are delicious additions to salads as well.
Provided by Diana Rattray
Categories Appetizer Condiment Seasonings Side Dish
Time 22m
Yield 3
Number Of Ingredients 6
Steps:
- Cut the peppers into large flat pieces. Arrange them on a foil or silicone-lined baking sheet, skin side up.
- Broil the peppers about 3 to 4 inches from the heat source until well charred, about 10 to 12 minutes, turning the baking sheet around after about 5 minutes.
- Immediately transfer the charred peppers to a food storage bag and seal. Let them steam for about 15 minutes, or until cool enough to handle.
- Peel or scrape the skin from the peppers and slice into strips.
- In a cup, combine the remaining ingredients.
- Put the peppers in a small serving dish and toss with the marinade.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 137 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 779 mg, Fat 14 g, ServingSize 1 1/2 Cups (3 servings), UnsaturatedFat 11 g
MARINATED ROASTED BELL PEPPERS
Take one bite -just one, sit back and savor the simple goodness of this recipe for Marinated Roasted Bell Peppers.
Provided by Maria Vannelli RD
Categories Appetizer
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Wash and dry your peppers and place them on their side on a rimmed baking sheet.
- Roast in upper third of oven until skin is completely charred and the flesh is soft (alternately, you can use the barbecue.) Make sure you turn the peppers allowing all sides to get black and blistered. This can take between 45-60 minutes.
- While the peppers are roasting, combine the ingredients for the marinade.
- Once the peppers are done, transfer to a heatproof bowl and cover with plastic wrap. Allow to cool for about 30 minutes.
- When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips. Do not rinse your peppers under running water.
- Combine with the marinade and toss gently together.
- Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature.
- Can also be refrigerated for up to a week
Nutrition Facts : ServingSize 1 serving, Calories 62 kcal, Carbohydrate 3 g, Fat 5 g, Sodium 3 mg, Fiber 1 g, Sugar 1 g
MARINATED ROASTED RED PEPPERS
Steps:
- Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
- Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
- In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.
ROASTED AND MARINATED BELL PEPPERS
While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter with the vinaigrette drizzled over the top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
- In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.
MARINATED MINI SWEET PEPPERS
This Marinated mini bell peppers recipe is so easy. There is no slicing, no dicing, no seeding required. You can make these mini sweet peppers a full week or more in advance so they are perfect for parties.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 9
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.*
Nutrition Facts : Calories 67 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, Sodium 1406 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
MARINATED ROASTED PEPPERS
This is a versatile condiment that complements practically any dish: meats, chicken, fish, eggs, pasta, sandwiches-you name it! Here, the peppers are roasted directly over a gas flame, but using a broiler will work just as well.
Provided by Ashley Christensen
Categories condiment
Time 6h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Peppers: Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; the steam trapped in the bowl will enable "carryover cooking." Let rest to loosen skin, 15 minutes.
- Pepper is ready to be peeled when there's condensation under the plastic. Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half; discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
- In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6-12 hours. Makes 1½ cups. (You can store the peppers in a lidded container in the refrigerator for up to 5-7 days.)
MARINATED PEPPERS (CAPSICUMS)
Marinated Peppers add bright, fresh flavor to salads and sandwiches, and are a delicious addition to appetizers and cheese boards. They are easy to make and will keep in the refrigerator for up to 3 months. Simply roast a tray of bell peppers then let them marinate in a simple vinaigrette flavored with garlic and fresh herbs.
Provided by RebeccaBlackwell
Categories Condiments
Time 30m
Number Of Ingredients 10
Steps:
- To roast the peppers in the oven: Set a rack in the top third of your oven and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Lay the peppers on the baking sheet and broil until their skins are about 90% blackened. Turn them over and broil until they are 90% blackened on all sides.
- To roast the peppers on a Blackstone Griddle: Turn the burner to high and allow the griddle to preheat for 10 minutes. Lay the peppers on the hot griddle and let them cook, undisturbed, until they are about 90% blackened on the bottom. Turn the peppers and continue to cook until they are blackened on all sides. (The peppers can also be roasted on a gas or charcoal grill.)
- Place the hot peppers in a bowl. Cover the bowl with a towel and let stand until cooled to room temperature.
- Add the remaining ingredients to a seperate bowl and whisk to combine.
- Peel the blackened skins from the peppers and remove the stems and seeds. Slice or tear the peppers into strips that are roughly 1-inch thick.
- Drop the strips of pepper into the vinaigrette and stir to coat. Store in a jar or other airtight container for up to 3 weeks. (They'll probably last longer, I'm just being safe here.)
Nutrition Facts : Calories 97 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 cup, Sodium 298 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GOAT CHEESE WITH MARINATED ROASTED PEPPERS
This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired.
Provided by poppy
Categories Appetizers and Snacks Cheese
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
- Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
- Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
- Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 6 g, Cholesterol 39.2 mg, Fat 21.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 11.2 g, Sodium 259.3 mg, Sugar 3.8 g
MARINATED PEPPERS
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Provided by Angela
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h15m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g
MARINATED ROASTED RED PEPPERS CANNING RECIPE
This marinated roasted red peppers canning recipe is made with sweet red peppers, roasted and preserved in a flavorful red wine vinegar olive oil marinade.
Provided by Grow a Good Life
Categories Pantry
Time 50m
Number Of Ingredients 8
Steps:
- Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.
- Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
- Rinse peppers well under clean, running water. Cut each pepper in half, and remove the stems, seeds, and ribs.
- Blister the skins of your peppers by grilling or broiling until the skins crack and separate from the flesh.
- Remove the peppers from the heat and place in a covered glass bowl to steam.
- Once the peppers are cool enough to handle, remove the skins, and tear or cut into pieces or strips. Divide the peeled roasted peppers evenly into piles to match the number of jars.
- Heat about 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté briefly until fragrant, about 2 minutes.
- Add the remaining olive oil, vinegar, lemon juice, dried oregano, and sugar if using. Bring to a boil, and then reduce the heat to low. Keep warm until you are ready to use.
- Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
- Fill the jar with roasted peppers, leaving a 1/2-inch headspace. Give your marinating brine a good stir to be sure the oil is evenly distributed. Use your canning funnel and ladle to fill the jar about halfway with the brine.
- Run your bubble popper through the jar to mix the peppers with the brine, and top off with more brine leaving a 1/2-inch headspace. Run the bubble popper through the jars again to remove air bubbles.
- Wipe the rim with a damp towel to remove residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.
- Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars.
- Cover the canner and bring the water to a rolling boil over medium-high heat. Once the water is boiling, process both half-pints and pints for 15 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary (See Notes below).
- When processing time is complete, turn off heat, remove the cover by tilting lid away from you so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.
- Spread a kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
- After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use within 2 weeks.
- Remove the screw on bands and wash the jars. Label, date, and store the jars of marinated red bell peppers in a cool, dark location between 50 to 70 degrees F for 12 to 18 months.
- For best flavor, let the jars sit for at least 4 weeks before opening to allow the flavors to develop. Refrigerate after opening and use up within 2 weeks. Yields about 8 half-pint or 4 pints.
Nutrition Facts : ServingSize 1 ounce, Calories 33 kcal, Carbohydrate 0.9 g, Protein 0.1 g, Fat 3.2 g, SaturatedFat 0.5 g, Sodium 1 mg, Fiber 0.2 g, Sugar 0.6 g
MARINATED ROASTED PEPPERS
Mmmmm, so good! I just love roasted peppers! Adapted from A Girl and Her Pig by April Bloomberg. Enjoy.
Provided by Sharon123
Categories Peppers
Time 45m
Yield 2 roasted peppers
Number Of Ingredients 6
Steps:
- Set a cast iron grill pan or griddle over high htat and let it get nice and hot. Put the peppers on their sides on the hot surface.
- Cook, using tongs to rotate and position each one so that all side and the top and bottom get charred, about 20-25 minutes.
- Put the peppers in a medium bowl and cover it tightly with plastic wrap. Let the peppers steam just until they're cool enough to handle, about 20 minutes.
- Remove and discard the plastic wrap. Working over another bowl, cut or pull off pepper stems(which should come away with the cluster of seeds) and discard.
- Tip the opening of the peppers toward the bowl and let any liquid inside pour out. Fish out and discard any seeds in the liquid. Cut the peppers lengthwise in half on a cutting board and trim off all the pale bits inside.
- Cut the peppers lenghthwise in half on a cutting board, and wipe out the seeds. Turn the halves skin side up an;d scrape off the skin with the back of your knife or peel it with your fingers.
- Tear the pepper pieces into irregular strips and add them to the bowl with the pepper juice. Add the garlic and vinegar, then massage the peppers with your hands, stirring and tossing them a bit. Stir it again and with your hands, tossing and rubbing the peppers, until the liquid looks creamy and a little viscous. Tear the basil leaves into big pieces andd stir them inches.
- Eat the peppers right away, when they're still a bit warm, or up to an hour or two later. You can also deep them covered in the fridge for up to 2 days. Let them come to room temperature before serving.
MARINATED MOZZARELLA, ROASTED BELL PEPPER, AND OLIVE BROCHETTES
Categories Herb Olive Cocktail Party Vinegar Mozzarella Bell Pepper Gourmet
Yield Makes about 50 hors d'oeuvres
Number Of Ingredients 10
Steps:
- To Roast Peppers
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
- In a bowl or resealable heavy plastic bag combine the mozzarella, the oil, the garlic, the vinegar, the orégano, the basil, the thyme, and salt and pepper to taste and let the cheese marinate for at least 4 hours at room temperature or chilled overnight. Thread a mozzarella cube, an olive half, and a roasted pepper square onto each of the wooden picks and arrange the brochettes on a platter. The hors d'oeuvres may be made 4 hours in advance and kept covered.
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- Char the peppers in the barbecue or under the broiler in the oven. Let them steam in a covered bowl until cool, then remove as much skin as possible. Remove also the stem and the seeds and cut them lenghtwise in thin strips.
- Add the peppers in a bowl together with their juices, add the finely minced garlic, olive oil, vinegar, parsley, salt and black pepper to taste.
MARINATED RED BELL PEPPERS - MOMSDISH
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- Sterilize the jars and preheat the oven to 215 °F. Wash the jars and lids and place them in the oven for about 15 minutes or until completely dry. With the help of a canning funnel, place peppers into jars, while they are still hot.
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- Rinse peppers and pat dry. For each pepper, use a knife to cut a circle around the stem to remove and discard it. Cut the pepper in half the long way (from top to bottom) and remove the membranes and seeds, discarding them.
- Line up the pepper halves on a foil-lined sheet pan with sides, flattening the peppers a bit with your hands. Broil the peppers for 10-12 minutes, or until they are blackened all over.
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- Grill pepper, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
- Peel the pepper with your fingers. (It's OK if a little skin is left behind. For the best flavor, don't rinse the peppers.) Cut open lengthwise, remove the seeds, stem and white membrane, then slice.
ROASTED BELL PEPPERS WITH OLIVE OIL - HEALTHY RECIPES BLOG
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- Place the bell peppers on the prepared baking sheet. Drizzle with the olive oil and use your hands to coat them well.
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- Crank a burner on your gas range to high and throw your peppers directly on the stovetop. Char them all over and rotate every so often with tongs.
- Once the peppers are properly charred, place them in a large bowl and cover tightly with plastic wrap. Do this for at least an hour so they steam and the sink is easy to remove.
- The skins should come off easily when you rub them. Chop off the top and remove all the seeds and cut out the inner ribs since they get kind of slimy. Slice up the bell peppers and toss them in a bowl with some salt, pepper, extra virgin olive oil, and aged balsamic to taste.
VEGAN MARINATED ROASTED RED PEPPERS - THE WIMPY VEGETARIAN
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- Stand the peppers up on their bases, and slice large fat slices along the lines of the lobes. Trim, remove seeds, and slice into long 1"-wide pieces. Toss with 3 tablespoons olive oil and lay on the prepared baking sheet. It's fine if they overlap. Lightly salt with 1/2 teaspoon and roast until the peppers edges start to crisp (about 20 minutes). The peppers should be pliable and may be slightly charred.
- Warm the remaining 1/2 cup olive oil over medium heat and add the dried peppers, including the seeds, capers, fennel seeds, smoked paprika and remaining 1/2 teaspoon salt. Sauté for 5 minutes to meld the flavors.
ITALIAN STYLE MARINATED PEPPERS RECIPE - RECIPEZAZZ.COM
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- 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 charred and blistered.
- Immediately place in a metal, glass, or ceramic bowl and cover tightly with plastic wrap. Set aside so that peppers will sweat and let come to room temperature.
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- Roast whole peppers on a gas burner, a hot grill or under the broiler. Watch and turn them with tongs when the skin blisters and chars. Don't cook them until they're completely black over the entire surface, the pepper flesh will then be overcooked.
- Place roasted peppers in a bowl covered with plastic wrap or a lid, or in a plastic bag. This allows them to steam as they cool so the skins can be removed. Let them rest this way for 15 minutes or so.
- While peppers are resting, make the marinade. In a medium bowl, stir together all marinade ingredients except the oil. Stir until the sugar and salt are dissolved. Pour in the oil slowly while whisking vigorously to form an emulsion. Alternatively, combine everything in a small food processor or blender and whiz.
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- Preheat broiler. Quarter peppers lenghwise; remove seeds and membranes. Place bell pepper, skin side up, on an aluminum foil-lined baking sheet. Broil 5 inches from heat 8 to 10 minutes or until bell pepper looks blistered. Place bell pepper in a large zip-top plastic freezer bag; seal bag. Let stand 10 minutes to loosen skins. Remove bell pepper from bag, reserving bag. Peel bell pepper; cut into 1/2-inch-thick slices.
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