Marinated Peppers (Capsicums) add bright, fresh flavor to salads and sandwiches, and are a delicious addition to appetizers and cheese boards.
They are easy to make and will keep in the refrigerator for up to 3 months. Simply roast a tray of bell peppers then let them marinate in a simple vinaigrette flavored with garlic and fresh herbs.
Marinated Peppers are the Best Refrigerator Staple
I pretty much always have a container of these marinated roasted bell peppers in my refrigerator.
Along with pomegranate molasses, they are one of those staple ingredients that adds so much flavor to so many different kinds of dishes that I do my best to never run out.
You only need a handful of ingredients to make these classic Italian roasted peppers:
- Bell peppers. The star of the show. Use red, yellow, or orange bell peppers, all one color or a mix.
- Extra virgin olive oil. This is one of those recipes for which you should pull out the good stuff. The more flavorful the olive oil, the more flavorful your marinated peppers will be.
- White balsamic vinegar. White balsamic is a mild tasting vinegar that's slightly sweet and has just the right amount of acidity to add bright tangy flavor without making the peppers taste too vinegary. White wine and unseasoned rice vinegar are also good options.
- Honey. Just a tablespoon of honey adds a delicious balance of sweet that softens the sharpness of the vinegar.
- 2 cloves of garlic. If you want a more intense garlic flavor, add as much more as you like.
- A couple of sprigs of fresh thyme.
- A handful of chopped fresh parsley.
- Crushed red pepper flakes. Start with ½ teaspoon and then add more if you want your marinated peppers to have a bit more heat.
- Salt and pepper.
5 Delicious Ways to Use Marinated Roasted Bell Peppers:
#1. Top Salads with Marinated Peppers
My two favorite salads to add a few marinated roasted bell peppers are a classic Caesar and this Niçoise Salad with Bacon and Pomegranate Vinaigrette. But, honestly, they are good on pretty much every salad you can imagine.
In fact, if you have some of these marinated peppers and any kind of greens, you have a salad. Use a drizzle of the marinade as the dressing, and then top the salad with a few shavings of pecorino, romano, or parmesan cheese.
#2. Add Marinated Peppers to Sandwiches
Whatever your favorite kind of sandwich, it will most likely be made better with a few marinated roasted peppers.
Aside from taking your basic cold cut sandwich to a whole new level, add them to:
- A classic BLT
- Open face chicken salad sandwiches
- Italian Tuna sandwich
- Grilled vegetable and hummus sandwiches
- Classic grilled cheese sandwiches
Just like salads, if you have some bread and a few marinated roasted peppers, you have a sandwich. Just toast the bread, slather on some butter or mayo or hummus, top with a few peppers and maybe a few shavings of cheese. Delicious.
#4. Add Marinated Bell Peppers to Pasta Dishes
I'm struggling to think of a pasta dish that wouldn't be better with a few marinated roasted bell peppers. (Bonus points if it's homemade pasta.)
But really, you don't need anything more than pasta and peppers and dinner is done. Make it more substantial with some shredded roast chicken or crumble of Italian sausage.
#5. Include Marinated Bell Peppers on Your Next Charcuterie Board
If you have some crackers or bread, cheese, and marinated roasted peppers, you have a delicious instant appetizer that's perfect for unexpected guests.
In my house, some version of this is a typical weekend meal, most often eaten with glasses of wine and Netflix.
More of my favorite refrigerator and pantry staples:
- Agrodolce - Italian Sweet and Sour Sauce
- Chimichurri Sauce
- Classic Homemade Vinaigrette with several variations
- Homemade Croutons
- Homemade Pico de Gallo
- Roasted Red Pepper Hummus
- Roasted Tomatillo Sauce
- Favorite Spice Mix Recipes
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
- 4 red, yellow, or orange bell peppers, all one color or a mix
- ½ cup extra virgin olive oil
- ½ cup white balsamic vinegar (white wine vinegar or unseasoned rice vinegar are also good options)
- 1 tablespoon honey
- 2 cloves of garlic, peeled and minced (more if you want an intense garlic flavor)
- A couple of sprigs of fresh thyme
- ½ cup of chopped fresh parsley
- ½ - 1 teaspoon crushed red pepper flakes (to taste)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- To roast the peppers in the oven: Set a rack in the top third of your oven and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Lay the peppers on the baking sheet and broil until their skins are about 90% blackened. Turn them over and broil until they are 90% blackened on all sides.
- To roast the peppers on a Blackstone Griddle: Turn the burner to high and allow the griddle to preheat for 10 minutes. Lay the peppers on the hot griddle and let them cook, undisturbed, until they are about 90% blackened on the bottom. Turn the peppers and continue to cook until they are blackened on all sides. (The peppers can also be roasted on a gas or charcoal grill.)
- Place the hot peppers in a bowl. Cover the bowl with a towel and let stand until cooled to room temperature.
- Add the remaining ingredients to a seperate bowl and whisk to combine.
- Peel the blackened skins from the peppers and remove the stems and seeds. Slice or tear the peppers into strips that are roughly 1-inch thick.
- Drop the strips of pepper into the vinaigrette and stir to coat. Store in a jar or other airtight container for up to 3 weeks. (They'll probably last longer, I'm just being safe here.)
Serving Size:½ cup
Amount Per Serving: Calories: 97Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 298mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 1g