These marinated roasted red peppers have always been the favourite side dish of my family due to the sweet and aromatic taste of the baked pepper. We should use baked peppers in various salads as an ingredient in recipes or as a side dish with meat dishes such as braised pork knuckle recipe or the dutch oven beef stew.
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Are Roasted Peppers Healthy?
Of course, they are healthy; the bell peppers are rich in vitamin C, and we find vitamins K1, A, and E. The ripe specimens also contain carotenoids and capsanthin, antioxidants and a good source of fibre, about 2% by fresh weight.
So I recommend eating peppers in different forms, especially these delicious roasted peppers, which are unique.
Ways to Use Roasted Red Peppers
So, here are some ideas for using roasted red peppers in different recipes:
- in marinated form and served as a side dish
- pickled and put in a jar
- added to different types of salads
- use it in a sandwich filling
- flavouring the omelettes, frittatas or scrambled eggs
- using as a pizza topping
- can make stuffed peppers
- mix in sauces or cremes
- make a pesto
Usually, when I make marinated roasted red peppers, I make a larger quantity, part of which I use at the moment, and I put the rest in a jar and keep it in the fridge for other occasions.
I will fry about 1.5 kg (3.3 lb) of bell peppers, that is, nine pieces I can bake at once; that’s all I can fit on an oven tray.
In the end, I will make a marinade of 250 ml (1 cup) of hot water, three tablespoons of sugar, a tablespoon of sea salt and three tablespoons of vinegar.
How to Make the Marinated Roasted Red Peppers?
Roasting the Peppers
You can bake peppers in many ways, depending on which method you choose and how you want to make them.
Roasting in Frying Pan
In the pan, we usually fry the peppers cut into pieces or strips, place this in a dry pan without oil, and fry until will soften the skin on top, taking care not to burn.
Now, I don’t use this method because I have to sit next to the pan all the time, and I like to fry and use whole peppers, not slices.
Roasting on Stove Top
I use this method more often because I like the different tastes of the pepper after it has burned on the flame, although it makes more mess on the stove.
It is suitable for those with a gas burner and not an electric one because you need an open flame to get the expected effect and taste. Place the peppers directly on the flame and fry them until they turn black, turning them on all sides, which lasts about five minutes.
After they have darkened everywhere, we take the peppers off the heat, let them cool for a minute or two and put them in a plastic bag. Seal the bag tightly and leave it for about ten minutes; due to the steam formed inside, the burned skin will start to come off the core, making cleaning the peppers easier.
Another method would be how I do it, placing the roasted peppers in a bowl, sprinkling sea salt on top and covering the bowl with a kitchen towel; the effect will be the same; I will be able to clean the peppers from the burned skin easily.
Roasting in Oven
It is the method I will use today because it seems the easiest, and I have more freedom of action. After washing the peppers beforehand, I wiped them with a paper towel until they became dry.
I put them all in an oven tray that you can line with baking paper if you want, but I didn’t use it this time. Put the tray in the preheated oven at 200 C (392 F) for thirty minutes, during which time we can take care of something else, and we don’t have to sit next to them.
After half an hour, the peppers are well roasted, and their skin is slightly wrinkled, but they do not burn, and we can take them out of the oven.
While they were hot, I put them in a bowl, covered them with aluminium foil, and left them until they cooled for about 15-20 minutes.
Peeling the Roasted Red Peppers
After it has cooled, I will remove the skin from above with my hand, which comes off very quickly, and I will remove the spine with seeds from the inside and the tail.
I put the baked and cleaned peppers in a bowl until I make the marinade; this time will remove the peppers from the water content inside.
How to Make the Marinade For the Roasted Red Peppers?
The marinade I make is an old recipe I learned from my grandparents and still use today. It is effortless to make and consists of mixing 250 ml (1 cup) of warm water in a large bowl in which we will dissolve three tablespoons of sugar, a tablespoon of sea salt, and three tablespoons of white wine vinegar.
These amounts may differ depending on the taste; sugar and vinegar may change after tasting the marinade. Also, whoever wants can add oil, garlic or even parsley; I did not put it because I want to keep the marinade for longer.
How to Marinate the Roasted Peppers?
Once the marinade is ready, place the baked peppers in the bowl with this marinade and let it sit for about 15 minutes to combine the flavours, after which we will serve it as a side dish.
Preserving the Roasted Peppers
As I said initially, I have made a considerable amount of marinated roasted red peppers, some of which will eat us on the spot, and the rest we put aside for other occasions.
I put the remaining peppers in a clean jar, pour over the remaining marinade to cover them, and keep them in the fridge, where you can keep them for up to a month. A little clarification, not to be confused with pickled roasted peppers, which have a different type of marinade and another preservation method.
Serving Like a Side Dish
I will serve these delicious marinated roasted red peppers as a side dish with a tasty slow-roasted leg of lamb, possibly with a few drops of olive oil on top. They taste delicious.
This was my marinated roasted red peppers recipe that I invite you to try, and if you want other side dish recipes, I can recommend some from our blog, such as:
- Quick and Easy Homemade Coleslaw Recipe
- Best Sauteed Savoy Cabbage Recipe
- Brussels Sprouts With Lemon
- Mediterranean Cabbage Salad Recipe
- Green Bean Salad With Garlic Cream
- Green Beans in Tomato Sauce
- Grated Summer Squash Stew Recipe
- Best-Breaded Eggplant Recipe
Marinated Roasted Red Peppers
- 1 baking tray
- 1 bowl
- 1 jar
- 1.5 kg red bell pepper 9 pieces
- 250 ml water warm
- 3 tbsp sugar granulated
- 1 tbsp sea salt kosher
- 3 tbsp vinegar white wine
- Place all the red peppers in an oven tray and put the tray in the preheated oven at 200 C (392 F) for thirty minutes.
- Put them in a bowl, cover them with aluminium foil, and leave them there until they cool about 15-20 minutes.
- Remove the skin from above with your hand, which comes off very quickly; remove the spine with seeds and the tail.
- Pour warm water in a large bowl to dissolve the sugar, sea salt, and white wine vinegar.
- Place the baked peppers in the bowl with this marinade and sit for about 15 minutes to combine the flavours.
- Serve these delicious marinated roasted red peppers as a side dish with roasted meat, steaks or stews.
- Put the remaining peppers in a clean jar, pour over the remaining marinade to cover the peppers and keep it in the fridge.