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Roasted Peppers Side

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 ½ cloves garlic, sliced
• 1 tablespoon balsamic vinegar
• ¼ cup extra virgin olive oil
• ½ teaspoon chopped fresh basil
• ½ teaspoon chopped fresh parsley
• salt and pepper to taste
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• Directions
• Ingredients
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 ½ cloves garlic, sliced
• 1 tablespoon balsamic vinegar
• ¼ cup extra virgin olive oil
• ½ teaspoon chopped fresh basil
• ½ teaspoon chopped fresh parsley
• salt and pepper to taste
• 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.
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• Nutrition Facts
• (per serving)
• 205
• Calories
• 19g
• Fat
• 8g
• Carbs
• 1g
• Protein
• Show Full Nutrition Label
• Reviews (56)
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• Marinated Peppers
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• 4.6 out of 5
• 75 Ratings
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• Most helpful positive review
• Marilyn Feitelberg Jonah
• 07/18/2009
• 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.
• Helpful (73)
• 56 Reviews
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• Ronna
• 07/05/2024
• Great flavors
• I make this easier. I cut the peppers into strips and roast on a sheet pan in the oven, about 20 min at 450 F. I char them a bit more with my torch when they come out of the oven for the smoky flavour. Then I marinate for 1-4 hours, covered, at room temp, or overnight in the fridge.
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• Cookerholic
• 08/01/2020
• It is a bit time consuming so I doubled the recipe. It's well worth the time needed and makes a surprisingly delicious and colorful side dish to any meal. My meat and potatoes family thought it was good too.
• Helpful (1)
• pregoate
• 05/21/2020
• User Photo Upload
• I just made it.....a lot of work, roasting, peeling and chopping. Tastes ok....not great. Going to let it sit in the fridge for a day. Hope after the flavors will meld. I did not want to heat up my kitchen so I used the toaster oven on bake at 400 degrees. It roasted them but the skins did not peel and char, so I put each one on the hot burner of the gas range to get skins to peels and hopefully for more flavor. Sure it will be a good calorie conscience snack.
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• Helpful (0)
• marte849
• 08/07/2019
• These peppers are amazing! This is my second time making them I double the recipe. The only adjustment I made was adding a little more balsamic vinegar and just a few red pa
• Helpful (0)
• corey strickland
• 07/23/2019
• Excellent If you want less oil. Use kraft Italian dressing to substitute some of the oil.
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• bolepa
• 12/13/2018
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• I already use this recipe few times. I really like this recipe. When I make this, I’m totally following directions, and my only addition,I use significantly more crushed garlic, and I usually use a lot less of olive oil, about 1,5 tablespoons for 5 bell peppers. This recipe is easy to make and very versatile to use. You can eat those delicious marinated peppers: by itself or add to meat dishes as side or use it for sandwiches or in a salad or something else you’d like.
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• siloam-veazey
• 09/21/2018
• Husband eats these as fast as I can make them.
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• Courtney Cates
• 10/03/2017
• I normally don't eat peppers but this was delicious!
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• Andrea Lorenzo
• 02/05/2017
• Used only yellow and red bell peppers. Excellent as side dish with seared tuna and/or salmon.
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• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 ½ cloves garlic, sliced
• 1 tablespoon balsamic vinegar
• ¼ cup extra virgin olive oil
• ½ teaspoon chopped fresh basil
• ½ teaspoon chopped fresh parsley

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