BIG-BATCH MARINATED BELL PEPPERS
Next time you fire up the grill, char a bunch of bell peppers, then marinate them and stash in the fridge for meals throughout the week. Layer them into sandwiches, toss into salad or pasta, or serve as an instant side dish.
Provided by Anna Stockwell
Categories Bell Pepper Grill/Barbecue Vinegar Soy Free Dairy Free Peanut Free Sunday Stash Summer Wheat/Gluten-Free
Yield 8-10 servings (about 6 cups)
Number Of Ingredients 6
Steps:
- Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.
- Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.
- Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.
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
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 CANNED BELL PEPPERS RECIPE
Marinated bell peppers have always been a favorite of mine, especially with mashed potatoes. Classic. This is a canning recipe. Wait at least 1 week before opening a can and eating it to give the flavors a chance to meld and marinate. The peppers will last up to a year at room temp.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 215˚F. Wash all of your jars and lids with soap and warm water. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil your lids.
- In a large pot or dutch oven, combine 6 1/2 cups tomato juice, 1/2 cup olive oil, 3/4 cup sugar, 3 Tbsp salt, and 1/2 cup vinegar. Bring syrup to a boil and simmer 10 min.
- In the mean time, slice your bell peppers into 1/2" wide strips and add them to your pot. Cover and cook, stirring occasionally, until easy to poke through the skin side (20 -25 min). As your peppers soften, they will be covered with the liquid, just be patient and give it a stir every once in awhile.
- Transfer your piping hot bell peppers to your jars using a canning funnel (we bought this at Walmart and it makes the job so much cleaner and easier). We add mostly peppers and then fill in the spaces with syrup. Fill the jars to the top with 1/4-inch of space left at the top.
- Screw the lids on enough to keep the seal in place but don't overtighten them since air bubbles need to be able to escape.
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate marinated peppers and enjoy within 3 months.
MARINATED BELL PEPPERS
The combination of the roasted peppers and the olive oil with the garlic on top of a cracker is the perfect combo. You can serve on crackers as an appetizer of it goes great on top of a nice rib eye or you can even put it on bread to make a sandwich.
Provided by Noal3358
Categories Peppers
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Roast the bell peppers until mostly black. Then set aside in a covered bowl to cool.
- Once cooled peel the skin off and discard along with core and seeds. Then cut into desired sized pieces. (I usually just pull apart the pepper into 1" strips}.
- Mince the garlic (use fresh garlic).
- Combine the cut peppers the garlic with enough olive oil to coat generously.
- Add salt and pepper to taste.
Nutrition Facts : Calories 40.2, Fat 0.3, SaturatedFat 0.1, Sodium 5.9, Carbohydrate 9.3, Fiber 3.1, Sugar 4.3, Protein 1.7
MARINATED GREEN PEPPERS
Make and share this Marinated Green Peppers recipe from Food.com.
Provided by Cindy Hartlin
Categories Lunch/Snacks
Time 20m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Wash peppers, cut in half, remove seeds and fibrous linings.
- Dry the pepper halves and place them under high heat in the broiler.
- Broil until the skins are brown.
- Remove from fire and peel off burnt surface. Combine the vinegar, water, oil, bay leaf, salt, sugar, peppercorns and garlic in a jar.
- Shake well to blend.
- Put peppers in a jar.
- Pour marinade over them.
- Store in the refrigerator for at least 3 hours.
- These are usually served as a pickle or relish.
PEPPERS IN BALSAMIC VINEGAR
My favorite way to prepare peppers for antipasti, sandwiches or salad garnish. It's simple, low carb and delicious. The original version comes from an Israeli cookbook called Cooking with 4 Ingredients.
Provided by ElishevaH
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut peppers into thick wedges lengthwise.
- Heat oil in an iron skillet.
- Place peppers in the pan and stir occasionally until they begin to brown.
- When the peppers have softened, add the balsamic vinegar.
- Turn the gas off immediately and stir carefully to coat all the peppers.
- Serve warm ar cold.
- Keep refrigerated up to a week.
PICKLED BELL PEPPERS
Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. -Heather Prendergast, Sundre, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
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