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 ROASTED RED PEPPERS
Fresh, sweet taste, so much better than store-bought, and so easy! Use these marinated peppers as an antipasto, or a very healthy sandwich filling. Experiment with different herbs such as rosemary or Italian seasoning. My favorite is basil. Marinade also makes a wonderful salad dressing when the peppers have been eaten!
Provided by KATHIANNM
Categories Appetizers and Snacks Antipasto Recipes
Time 3h45m
Yield 8
Number Of Ingredients 7
Steps:
- Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place bell peppers, skin side-up, on the prepared baking sheet.
- Broil peppers in the preheated oven until skin is blistered and blackened, 15 to 20 minutes.
- Remove peppers from the oven and immediately transfer to a plastic or paper bag, seal, and set aside for 20 minutes. Peel off blackened skin and cut peppers into 1/2-inch strips.
- Combine olive oil, garlic, balsamic vinegar, salt, basil, and seasoned pepper in a wide-mouth jar and shake until marinade is well blended. Place pepper slices into the jar, shake, and refrigerate until fully cooled and flavors have melded, 3 hours to overnight.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 5.7 g, Fat 7 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 149.4 mg, Sugar 3.6 g
ROASTED MARINATED SWEET PEPPERS
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
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.
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 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 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
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 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.
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- Place peppers on aluminum foil lined baking sheet. Broil in the oven until charred, turning to each side.
- Remove from bag, place on cutting board. Peel the skin of peppers, remove seeds and stem. Slice peppers into strips.
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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.
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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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- Preheat oven to 500˚F. Place whole bell peppers on a rimmed baking sheet lined with foil and roast 30-40 min until skins are completely wrinkled and peppers are charred, turning a couple times while roasting. Remove from oven, cover tightly with aluminum foil and let rest 30 min until cool enough to handle.
- Remove stems and cut the bell pepper into quarters. Remove and discard peels and seeds. Slice peppers into 1/2” wide slices and transfer to a medium bowl.
- Brush both sides with olive oil and bake at 350˚F for 5 minutes, just until edges are crisp and centers are still soft. Remove form oven and cool to room temperature.
GRILLED SWEET PEPPER SALAD WITH RICOTTA AND SUMMER HERBS ...
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Total Time 55 mins
- Preheat grill to high (450°F to 500°F). Toss bell peppers with 1 tablespoon of olive oil. Place peppers on oiled grates; grill, covered, turning occasionally, until charred in spots and softened, 15 to 20 minutes. Transfer to a large bowl, cover with plastic wrap, and let steam 10 minutes.
- Meanwhile, stir together herbs, vinegar, lemon juice, garlic, salt, black pepper, and ¼ cup of olive oil in a large serving bowl. Remove and discard skins and seeds from peppers. Cut peppers into thick strips. Add to herb mixture in bowl; toss to coat. Let marinate 15 minutes, and toss again. Top with dollops of ricotta, and sprinkle with pine nuts. Drizzle with remaining 1 tablespoon olive oil, and garnish with sea salt and additional torn fresh herbs and black pepper.
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Estimated Reading Time 8 mins
- 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.
- Clean the whole peppers of their skins in the sink. Holding the pepper in your hands, peel away the skin, using running water if necessary to help remove it. It's ok to leave some charred bits here and there, it adds to the flavor. Set them on a tray or in a bowl as they're cleaned.
HOW TO TURN GRILLED MARINATED PEPPERS INTO 14 DIFFERENT ...
From epicurious.com
Author Joe SevierPublished 2019-07-27Estimated Reading Time 7 mins
- Give Them the Shakshuka Treatment. For an easy skillet dinner, warm 1 teaspoon of crushed cumin seeds and 4 cloves of minced garlic in a pan with 3 tablespoons of olive oil.
- Turn Them Into Romesco. When you're grilling those peppers, toss a few boneless chicken thighs on the grill, too. Then, using this recipe as a guide, blend about 1 cup of drained pepper strips with the almond butter, garlic, cayenne, vinegar, and olive oil in the recipe.
- Make a Burger Sauce. Blend marinated pepper strips with mayonnaise, capers, and lemon juice to spread on any kind of burger—this salmon patty is especially nice and gets some of that mayo mixed into the patty for extra flavor and richness.
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- Combine Stashes for a Cheater's Tagine. This recipe relies on canned chickpeas, but if you happen to have a stash of make ahead butter beans, they work just as well.
- Whir Into Chilled Soup. Go simple by blending 2 cups of pepper strips, plus 1/3 cup marinade with salt and pepper, balancing with more oil or vinegar as necessary.
- Make a Breakfast Sandwich. Your homemade marinated peppers may not be quite as spicy or vinegary as pickled peppadew peppers, but they still make an intriguing addition to these breakfast sandwiches (which, not for nothing, are just as delicious at dinnertime).
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- Blend Into Muhammara. Similar to romesco, this Middle Eastern dip starts with roasted red peppers and nuts. Following this recipe as a guide, blend about 1 1/2 cups of your drained marinated pepper strips with walnuts and tahini, plus pomeganate molasses to sweeten, and breadcrumbs to thicken it up.
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