Easy Marinated Roasted Red Peppers (Oven & Air Fryer)

Marinated Roasted Red Peppers Served in the Bowl With Basil Leaves

Easy Marinated Roasted Red Peppers (Oven & Air Fryer)

Course: Appetizers, Side Dish

Cuisine: Hungarian, Mediterranean

Diet: Gluten Free, Kosher, Low Fat, Vegan

Keyword: air fryer roasted red peppers, marinated roasted peppers, marinated roasted red peppers, roasted peppers, roasted red peppers, roasted red peppers marinade

Prep Time: 20

Cook Time: 30

Resting time: 35

Total Time: 1 25

Servings: portions

Calories: 133kcal

Author: Timea

Learn how to make sweet, smoky marinated roasted red peppers with this simple, authentic recipe. Includes oven, air fryer, and gas stove methods plus an easy vinegar marinade!

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Metrics - US Customary

Equipment

1 baking tray
1 bowl
1 jar

Ingredients

For the Roasted Peppers & Marinade

1.5 kg red bell pepper approx. 9 medium peppers, washed and dried
250 ml water warm, 1 cup
3 tablespoon vinegar white wine, or apple cider vinegar
3 tablespoon sugar granulated
1 tablespoon sea salt kosher or fine sea salt

Optional Add-Ins & Variations

2 cloves garlic thinly sliced or minced
2 tablespoon olive oil extra virgin
2 tablespoon fresh parsley or basil finely chopped

Instructions

Roast the Peppers (Choose 1 Method):

Oven Method (Best for large batches): Arrange whole peppers on a baking sheet. Roast in a preheated oven at 200°C (392°F) for 30 minutes, until skins are wrinkled and charred in spots.
Air Fryer Method (Fastest): Roast whole peppers at 200°C (400°F) for 15–20 minutes, flipping halfway through, until skins are blistered. Work in batches if needed.
Stovetop Method (Maximum Char): Place whole peppers directly on gas stove flames. Turn with metal tongs for 5–8 minutes until blackened all over.

Steam & Peel:

Immediately transfer hot peppers to a large bowl, cover tightly with aluminum foil (or a clean towel), and let steam for 15–20 minutes. Once cool enough to handle, peel off the charred skins, remove stems, and clean out seeds.
(Note: Reserve the sweet liquid that collects at the bottom of the steaming bowl!)

Make the Marinade:

In a large bowl, combine 250 ml warm water, 3 tablespoon sugar, 1 tablespoon sea salt, 3 tablespoon white wine vinegar, and the reserved roasting juices. Whisk for 30–60 seconds until the salt and sugar fully dissolve.

Marinate:

Add the peeled pepper strips to the marinade, making sure they are fully submerged. Let them sit at room temperature for at least 15 minutes before serving to allow flavors to meld.

Store:

Transfer peppers and marinade to a clean glass jar. Store sealed in the refrigerator.

Video

Notes

Storage (Vinegar Brine): Kept fully submerged in the vinegar brine inside an airtight glass jar, these peppers will last in the fridge for up to 3 to 4 weeks.

Storage with Garlic or Oil: If you add raw garlic or olive oil to the jar, consume the peppers within 4 to 5 days for optimal food safety.
Freezing Instructions: Drain excess liquid, pack peeled pepper strips into freezer-safe containers or silicone bags, and freeze for up to 6 months. Thaw overnight in the fridge before serving.
Serving Suggestion: Perfect as a side dish for rich meats, added to antipasto platters, or layered onto paninis and sandwiches!

Nutrition