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Marinated Roasted Red Peppers

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.

Table of Contents

Are Roasted Peppers Healthy?

Of course, they are healthy; the bell peppers are rich in vitamin C, along with which we find vitamin K1, vitamin A and vitamin E. The ripe specimens also contain carotenoids and capsanthin, which are antioxidants, and they are 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 like a side dish
  • pickled and put in a jar
  • added to different types of salads
  • use it in a sandwitch 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

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 that I can bake at once; that’s all I can fit on an oven tray.

Marinated Roasted Red Peppers-Red Bell Peppers on the Table

In the end, I will make a marinade of 250 ml (1 cup) 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 the truth is I don’t use this method because first of all, 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.

Marinated Roasted Red Peppers-Grilling Peppers on Stove

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 the process of 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.

Marinated Roasted Red Peppers-Salted Grilled Peppers in the Bowl

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 very well 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.

Marinated Roasted Red Peppers-Red Bell Peppers in the Baking Sheet

After half an hour, the peppers are well roasted, their skin is slightly wrinkled, but they do not burn, and we can take them out of the oven.

Marinated Roasted Red Peppers-Roasted Red Bell Peppers in the Baking Sheet

While they were hot, I put them in a bowl, covered them with aluminium foil, and left them there until they cooled about 15-20 minutes.

Marinated Roasted Red Peppers-Roasted Red Bell Peppers in the Bowl

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.

Marinated Roasted Red Peppers-Peeling the Roasted Red Bell Peppers

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.

Marinated Roasted Red Peppers-Peeled Roasted Peppers in the Bowl

How to Make the Marinade For the Roasted Red Peppers?

The marinade I make is an old recipe that 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 tastes; the amounts of 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 a longer time.

Marinated Roasted Red Peppers-Peppers Marinade in the Bowl

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 as a side dish.

Marinated Roasted Red Peppers-Roasted Red Bell Peppers Marinating in the Bowl

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, the rest we put aside for other occasions.

I put the remaining peppers in a clean jar, pour over the remaining marinade to cover the peppers and keep it in the fridge where you can keep it 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.

Marinated Roasted Red Peppers-Preserved in the Jar

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.

Marinated Roasted Red Peppers-Served in the Bowl

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:

Marinated Roasted Red Peppers-Served in the Bowl

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Marinated Roasted Red Peppers-Served in the Bowl
Marinated Roasted Red Peppers-Served in the Bowl

Marinated Roasted Red Peppers

Timea
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.
5 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Resting time 30 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine Hungarian
Servings 6 portions
Calories 90 kcal

Equipment

  • 1 baking tray
  • 1 bowl
  • 1 jar

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1gramsCalories: 90kcalCarbohydrates: 21gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1175mgPotassium: 528mgFiber: 5gSugar: 16gVitamin A: 7828IUVitamin C: 320mgCalcium: 20mgIron: 1mg
Keyword marinated roasted peppers, marinated roasted red peppers, roasted peppers, roasted red peppers
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