Marinated Roasted Pepper Recipe
This Marinated Roasted Pepper recipe will have you swapping store-bought for homemade! Charred to perfection is the name of the game when it comes to these bell peppers. They’re sweet, smoky, garlicky, herbaceous and every bit as delicious as they look. Enjoy them as is or add them to your favourite pasta or sandwich for the ultimate upgrade.
These marinated roasted peppers are ready to steal the show! For a pop of colour and a depth of flavour, this recipe uses two types of bell peppers: red and yellow. Red bell peppers are noticeably sweeter and become exceptionally rich, soft and sweet when roasted. While yellow peppers are brighter, fruitier and milder in flavour and soften slightly when cooked. The peppers are then broiled until blistered and charred. This cooking method caramelizes the peppers, softens them until juicy, silky and tender and makes peeling feel effortless.
Peeling the peppers can often feel tedious but it doesn’t have to be! Simply add the hot peppers to a heat proof bowl and cover tightly with plastic wrap. This creates an airtight seal and traps the residual heat from the peppers. The resulting steam loosens the tough, charred skin, making peeling the peppers quick and easy.
The roasted peppers are cut into slices and tossed into a complex, fragrant and herbaceous marinade to allow the flavours to meld. The marinade is comprised of olive oil, lemon juice, garlic, parsley, salt and pepper. Extra virgin olive oil gives these peppers some added fruitiness and richness while the lemon juice cuts through the oil, adding acidity, brightness and vibrancy. Fresh garlic and parsley are added to the mix, imparting freshness, sharpness and spiciness. The marinade acts as a barrier, keeping the roasted red peppers fresher for longer. You can enjoy the marinated roasted peppers right away but like a fine wine these peppers get better with age! Set the marinated roasted peppers aside for an hour to allow the flavours to meld. Trust me! They’re worth the wait! All the ingredients combine to create a fresh, smoky, sweet, tangy and satisfying bite!
Marinated roasted peppers are a game changer and elevate any meal! Serve them as an appetizer, enjoy them as a side, use them in a Roasted Red Pepper Dip or add them to your pasta salad. You really can’t go wrong! My Marinated Roasted Pepper recipe comes together in under 30 minutes, uses a handful of simple and everyday ingredients and couldn’t be easier to make! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 3 minutes
Cook Time: 12 - 20 minutes
Total Time: 105 - 113 minutes (includes 90 minutes of inactive time for cooling and marinating)
Serves: 6 – 8
Ingredients:
4 red and yellow bell peppers (See Notes below)
¼ cup extra virgin olive oil
4 garlic cloves, peeled and finely chopped
2 ½ Tbsp fresh parsley leaves, finely chopped
1 ½ Tbsp freshly squeezed lemon juice (approx. 1/2 lemon)
½ tsp kosher salt
¼ tsp freshly ground pepper
Instructions:
Preheat the oven to Broil – High and set aside a broiler-safe 11” x 17” stainless steel or aluminum baking sheet.
Wash the bell peppers, pat them dry and place them onto the baking sheet.
Broil for 3 – 5 minutes per side, rotating them throughout, or until blistered and charred.
Using tongs, carefully transfer the roasted bell peppers into a large, heatproof bowl.
Cover with plastic wrap and let the peppers steam for at least 10 minutes to allow the skin to loosen.
Remove the plastic wrap and set the roasted peppers aside to cool for at least 30 minutes.
Once cool, peel off the skin and remove and discard the stem and seeds.
Cut the peppers into 1-inch strips and transfer them into a medium bowl.
Drizzle olive oil and lemon juice over top and add the garlic, parsley, salt and pepper. Toss until fully incorporated.
Set aside for 1 hour at room temperature to allow the flavours to meld. Serve and enjoy!
Store leftover roasted red peppers in an airtight container in the refrigerator for up to 3 days. Be mindful that the olive oil may thicken and slightly solidify when chilled. When you’re ready to enjoy them, simply remove the marinated roasted peppers from the refrigerator and let them come to room temperature for 15 – 30 minutes.
Notes:
Bell Peppers: Bell peppers come in all shapes and sizes - red, orange, yellow and green! Each of the pepper varieties embody a different flavour profile and texture. Stick to a single pepper for more uniformity or use them all for some added complexity and excitement.
