Quick And Tangy Marinated Sweet Peppers Recipes

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

Ingredients

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.

MARINATED MINI SWEET PEPPERS

Marinated Mini Sweet Peppers image

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

Ingredients

1.5 lb mini sweet peppers (rinsed and dried)
1/2 Tbsp olive oil to sauté
1 cup parsley (chopped, divided)
1 cup dill (chopped, divided)
6 garlic cloves (minced or pressed)
6 Tbsp sugar
2 Tbsp sea salt
1¼ cup white vinegar
1 cup cold water

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

TRI-COLOR SWEET AND TANGY PEPPERS

Tri-Color Sweet and Tangy Peppers image

Categories Salad Pepper Side

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 large green bell pepper, cut into very thin 2-inch-long strips
1 large red bell pepper, cut to match green pepper
1 large yellow or orange bell pepper, cut to match green pepper
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon natural granulated sugar
2 tablespoons minced fresh dill
Pinch of salt

Steps:

Combine all the ingredients in a serving bowl. Let stand for 10 to 15 minutes before serving.
nutrition information
Calories: 92
Total Fat: 7g
Protein: >1g
Carbohydrates: 7g
Fiber: 2g
Sodium: 5mg

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