Marinated Roasted Red Peppers

Imagine the smoky sweetness of perfectly roasted red peppers, their caramelized edges bursting with flavor. In my family, these marinated roasted red peppers have always been a favorite side dish. But their versatility goes far beyond the dinner plate!

Try them in salads, pasta sauces, sandwiches, or even as a topping for pizzas. And of course, they pair perfectly with hearty meat dishes like braised pork knuckle recipe or the Dutch oven beef stew.

Jump to:

• Are Roasted Peppers Healthy?
• Ways to Use Roasted Red Peppers
• Ingredients
• How to Make the Marinated Roasted Red Peppers?
• How to Marinate the Roasted Red Peppers?
• Preserving the Roasted Peppers
• Serving Like a Side Dish
• F.A.Q.
• Related
• Marinated Roasted Red Peppers

Are Roasted Peppers Healthy?

Bell peppers are incredibly healthy! They're packed with vitamin C, and also offer vitamins K1, A, and E. Ripe peppers are especially rich in carotenoids and capsanthin – powerful antioxidants. Plus, they're a good source of fibre, containing about 2% by fresh weight.

So, I highly recommend enjoying peppers in various ways, especially these delicious roasted red peppers. They're truly unique and bursting with flavour.

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

Ingredients

I usually roast a large batch of red peppers. I use some right away and store the rest in a jar in the fridge.

This time, I'm roasting about 1.5 kg (3.3 lb) – about nine peppers. That's the most I can fit on my oven tray.

The marinade for these roasted red peppers is wonderfully simple, relying on just a few key ingredients to enhance their natural sweetness and create a delicious depth of flavour. Here's what you'll need:

• 250 ml Hot Water: The hot water helps to dissolve the sugar and salt quickly, ensuring an evenly distributed marinade. It also helps to slightly soften the peppers before they go in the oven.
• 3 tablespoon Sugar: A touch of sugar balances the acidity of the vinegar and complements the peppers' natural sweetness.
• 1 tablespoon Sea salt: Enhances the flavours of the peppers and helps to draw out their moisture, intensifying their taste.
• 3 tablespoon Vinegar: Adds a bright, acidic note that cuts through the richness of the roasted peppers. Use a good quality vinegar like white wine vinegar or apple cider vinegar for the best flavour.

How to Make the Marinated Roasted Red Peppers?

Roasting the Peppers

There are many ways to roast peppers, depending on your preferred method and desired outcome.

Roasting in Frying Pan

Peppers can be roasted in a pan, either cut into pieces or whole. You place them in a dry pan without oil and cook them until the skin softens, being careful not to burn them.

I prefer to roast whole peppers in the oven, as it requires less attention and I find it easier to manage.

Roasting on Stove Top

I prefer roasting peppers directly on a gas flame. I love the smoky char and complex flavours this method creates, even though it can be a bit messy. This method requires an open flame, so it's only suitable for gas stoves.

Put the peppers right on the flame. Turn them regularly as they cook until their skins are blackened all over. This usually takes about five minutes.

Once the peppers are blackened all over, remove them from the heat and let them cool for a minute or two. Then, place them in a plastic bag, seal it tightly, and leave it for about 10 minutes. The steam trapped inside will help loosen the skins, making them easier to peel.

Another method is to place the roasted peppers in a bowl, sprinkle them with sea salt, and cover the bowl with a kitchen towel. This creates a similar steaming effect, making it easy to peel the skins off.

Roasting in Oven

I'm using this method today because it's the easiest and gives me more flexibility. After washing the peppers, I dried them thoroughly with a paper towel.

I put them all on an oven tray. You can line the tray with baking paper if you prefer, but I didn't this time. Place the tray in a preheated oven at 200°C (392°F) for 30 minutes. The best part about this method is that it frees you up to do other things while the peppers roast.

After 30 minutes, the peppers should be nicely roasted with slightly wrinkled skins. Remove them from the oven.

While they were still hot, I put them in a bowl, covered it with aluminum foil, and let them cool for 15-20 minutes.

Peeling the Roasted Red Peppers

Once the peppers cooled, I peeled off the skins, which came off very easily. Then, I removed the stems, seeds, and membranes.

I placed the roasted, peeled peppers in a bowl while I prepared the marinade. This allows the peppers to drain any excess moisture.

How to Make the Marinade For the Roasted Red Peppers?

The marinade is based on an old family recipe passed down from my grandparents. It's incredibly easy to make! Simply combine 250 ml (1 cup) of warm water, three tablespoons of sugar, one tablespoon of sea salt, and three tablespoons of white wine vinegar in a large bowl. Stir until the sugar and salt dissolve completely.

The amounts of sugar and vinegar can be adjusted to your taste. Some people also add oil, garlic, or parsley. I prefer to keep the marinade simple, but you can experiment with different ingredients to create your own unique flavour.

How to Marinate the Roasted Red Peppers?

Once the marinade is ready, add the roasted peppers to the bowl and let them sit for about 15 minutes to allow the flavours to meld. Then, serve them as a delicious side dish.

Preserving the Roasted Peppers

We made a large batch of marinated roasted red peppers. We'll enjoy some of them right away and save the rest for later.

I placed the remaining peppers in a clean jar, poured over the remaining marinade to cover them, and then stored them in the fridge. You can store these marinated peppers in the fridge for up to a month. But don't confuse them with pickled peppers – those have a different marinade and preservation process.

Serving Like a Side Dish

The marinated roasted red peppers can be served in a variety of ways, depending on your preference.

Serve them alongside roasted or grilled meats, such as chicken, pork, beef or with a tasty slow-roasted leg of lamb. They also pair well with fish, such as salmon or tuna.

Add them to your favorite salads for a burst of colour and flavour. They can be paired with greens, such as spinach or arugula, or used in grain salads, such as quinoa or farro salads.

Enjoy these marinated roasted red peppers with any meal! They're a versatile and delicious addition everyone will love.

F.A.Q.

For more culinary inspiration and updates, follow us on our social media channels: Facebook, Instagram and Pinterest.

Related

That's my recipe for marinated roasted red peppers! I encourage you to give it a try. If you're looking for more delicious side dish recipes, here are a few suggestions from our blog: