Sweet Peppers Conserved In Oil Recipes

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PEPPERS PACKED IN OIL



Peppers Packed in Oil image

Here is a recipe that can be used for many different uses. It's a great way to keep fresh bell peppers ready to use at a moment's notice. You can use different colors or just one color depending on what you have. Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread. Enjoy! Adapted from Vegan Chef.

Provided by Sharon123

Categories     Peppers

Time 35m

Yield 4 8 oz. jars

Number Of Ingredients 10

8 ounces green peppers, destemmed, deseeded, cut in half lengthwise
8 ounces orange bell peppers, destemmed, deseeded, cut in half lengthwise
8 ounces red peppers, destemmed, deseeded, cut in half lengthwise
8 ounces yellow peppers, destemmed, deseeded, cut in half lengthwise
coarse salt (or kosher salt)
12 whole black peppercorns
8 garlic cloves, peeled
4 sprigs fresh basil
4 sprigs fresh oregano (or marjoram)
olive oil

Steps:

  • Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
  • Using a towel, wipe the salt from the peppers, and set aside.
  • Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
  • In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
  • Keep in a cool place or in the refrigerator for several months.
  • Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.

SWEET PEPPERS CONSERVED IN OIL



Sweet Peppers Conserved in Oil image

Roasted peppers always look beautiful in a jar of olive oil. Feel free to add other herbs, like oregano or basil, to the mix.

Provided by Martha Rose Shulman

Categories     condiments, side dish

Time 15m

Yield About 2 cups marinated peppers

Number Of Ingredients 7

2 pounds firm red sweet peppers
1 bay leaf
A few peppercorns
1 garlic clove, peeled
2 sprigs thyme
Salt
Extra virgin olive oil

Steps:

  • Roast the peppers over a grill or burner, under the broiler, or in the oven. When they are charred, remove them from the heat and place them in a bowl. Cover the bowl tightly with plastic, or set a lid or plate on top and allow the peppers to cool. Skin and seed. Cut or pull the peppers apart into 3 or 4 wide pieces. Wipe dry with paper towels or a damp kitchen towel. Season with salt.
  • Pour a little olive oil into the bottom of two clean, sterilized 1-cup jars or one 1-pint wide-mouth jar. Place the bay leaf and garlic in the jar, then a layer of pepper pieces. Drizzle olive oil over the peppers and repeat with another layer, drizzling each layer with oil until you have filled the jar. Stick a thyme sprig into the jar, cover the peppers completely with oil, and screw on the top. Leave at room temperature for a day, then refrigerate.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 540 milligrams, Sugar 10 grams

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 CONSERVED IN OIL



Roasted Peppers Conserved in Oil image

This is one way to make those pretty jars of red peppers. This recipe calls for fresh thyme, but other fresh herbs, like basil or oregano work well also. Great for home-made holiday gift giving.

Provided by threeovens

Categories     Peppers

Time 35m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

2 lbs red peppers (use firm ones, bell peppers are fine as are other colors)
1 bay leaf
10 black peppercorns
1 garlic clove, peeled
2 sprigs fresh thyme
kosher salt
extra virgin olive oil

Steps:

  • Roast the peppers until the skins are charred, using a grill, gas burner, broiler, or just in the oven.
  • Once charred, place in a bowl and cover tightly using plastic wrap, a plate, or other cover.
  • Allow to cool, then peel and remove seeds; cut or pull peppers apart in 3 or 4 inch wide pieces.
  • Use paper towels to dry peppers and season with salt.
  • Using clean, sterilized pint sized jar, pour a little olive oil into the bottom; place the bay leaf and garlic into the jar.
  • Place a layer of peppers and drizzle with oil; repeat until you fill the jar.
  • Stick the thyme down into the jar and top off with oil; screw on the cover and leave at room temperature for one day.
  • Store in the refrigerator; as long as you do not contaminate the jar and keep it refrigerated, the peppers should last several months.

Nutrition Facts : Calories 36, Fat 0.3, Sodium 4.6, Carbohydrate 7, Fiber 2.4, Sugar 4.8, Protein 1.2

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