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Roasted (and Marinated) Bell Peppers

November 9, 2011

marinated peppers

Roasted Peppers

You’ll need:

Bell peppers (any color)
Paper bag(s)
Olive oil (to store)
First, roast the peppers on the burners of the stove. Gas burners work best (so I’ve heard) but electric burners will work fine too.

Turn the heat to high. Place peppers directly on the burners and use tongs to turn them as they turn black.

peppers on a burner

When the peppers are totally black, but them in a paper bag and close the bag tightly. Let them sit for about 10 minutes.

peppers in a bag

Take the peppers out of the bag, cut them in half, remove the stems and seeds and flatten the pepper. Scrape away the skin.

roasted peppers

Store the roasted peppers in a container, cover them with olive oil, and seal the container tightly. They should keep in the fridge for about a week. Or, if you want to, you can marinate them…


Marinating the Peppers

You’ll need:

3 roasted bell peppers (regular size), cut into thin strips
1/6 cup extra virgin olive oil
1/2 Tbsp sherry or red wine vinegar
1 tsp minced scallions
1 tsp minced fresh parsley
1 tsp honey (opt.)
1 clove garlic, crushed
1/2 tsp Dijon mustard
1/4 tsp salt

Combine all the ingredients (except peppers) in a jar and shake vigorously until combined and thickened. Pour over the peppers and let stand at room temperature for 2 hours or more, turning the peppers occasionally. Store in the refrigerator.


Recipe adapted from Farmer John’s Cookbook-The Real Dirt on Vegetables.


From → Salads, Vegetables

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