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Marinated Peppers

Marinated Peppers

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Angela

Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
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Reviews

Marilyn
66
7/20/2009

I have been making these for years and have them ready at all times to use. I put them into canning jars and they last for a very long time in the refrigerator.....if you don't eat them too quickly.

Daniel
41
5/9/2010

Here's an update to my review! I did this excellent peppers recipe again last night and wow, it was very tasty! Here's the rest of my review from May 2, 2007: Excellent! I wanted to make an exclamation mark for a dinner party I hosted for a friend and thought of marinated peppers. My parents and girlfriend were also at the dinner party and safe to say, everyone enjoyed this dish. Since then, my girlfriend has prepared the marinade for the peppers on numerous occasions for our bbq's this past summer.

Mom of  Two
24
7/20/2008

These were excellent! I followed the recipe exactly. I made these the night before a party and they were perfect the next day.