Roasted Garlicky Sweet Peppers And Chiles Recipes

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ROASTED MARINATED SWEET PEPPERS



Roasted Marinated Sweet Peppers image

Although it's very tempting to buy a pre-jarred marinated pepper, there's nothing that tastes as good as one that you char in your own fireplace, and marinade with carefully-chosen olive oil. Prepared with care, this dish will never disappoint.

Provided by Nancy Silverton

Categories     condiment

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 bell peppers, preferably red, orange, or yellow; do not use green
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
4 Salt-packed anchovy filets, rinsed and backbones removed
3 tablespoons salt-packed capers, soaked for 15 minutes, rinsed, drained and finely chopped
1 1/2 teaspoons kosher salt
6 Garlic cloves, large, thinly sliced
25 leaves basil

Steps:

  • Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Place the peppers on the grill or in the grill pan or skillet, and cook them, turning frequently, until they are charred on all sides and the flesh is tender, 15 to 20 minutes. (Alternatively, you can cook the peppers over the direct flame of a gas stove.)
  • Place the peppers in a plastic bag or a large bowl. Close the bag or seal the bowl tightly with plastic wrap and set the peppers aside to steam until they are cool enough to handle. Rub off the charred skin, but do not rinse them with water. De-stem and open up the peppers and slide off the core and seeds.
  • Rip the peppers into big strips and layer them in a 1-quart (1L) canning jar. Scatter the garlic slices and basil leaves between each layer and pour some marinade made with the olive oil, vinegar, anchovies, capers and salt on each layer.
  • Set the peppers aside to marinate for at least 20 minutes, or until you are ready to serve them. Store with the jar lid on, refrigerated for up to several days. Bring the peppers to room temperature before serving.

ROASTED PEPPERS WITH GARLIC AND HERBS



Roasted Peppers with Garlic and Herbs image

This side pairs well with London broil, lamb burgers, or grilled chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 bell peppers (red, yellow, or orange), halved and seeded
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon dried oregano
Coarse salt and ground pepper
Fresh basil leaves, torn

Steps:

  • Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

Nutrition Facts : Calories 97 g, Fat 7 g, Fiber 2 g, Protein 1 g

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  • Roasted Mini Sweet Peppers. These little beauties are flavorful and incredibly versatile in the kitchen. To make them, toss mini sweet peppers with olive oil, salt, and pepper, then roast them in the oven until they're slightly charred.
  • Sauteed Garlic-Herb Peppers. This recipe is a simple but flavorful way to elevate any dish. Simply sauté sliced sweet peppers with garlic, herbs, and olive oil to make it.
  • Stuffed Mini Peppers. For a healthy and protein-packed option, try stuffing mini peppers with a quinoa and vegetable filling. Cook the quinoa and mix it with sautéed onions, garlic, and your favorite vegetables.
  • Peperonata. One of the things I love about Peperonata is its versatility. It can be served as a side dish for grilled meats or as a topping for crostini or bruschetta.
  • Quick Pickled Sweet Peppers. Pickles are one of my favorite condiments, and there is no end to the varieties of different pickles you can make. Pickling sweet peppers will take your condiment game to the next level.


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