Pickled Roasted Peppers Recipe

Name: Pickled Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red peppers; 2 medium yellow peppers; 2 tsp. canola oil; kosher salt; Pepper; 1/2 c. white wine vinegar; 1/2 c. cider vinegar; 1/2 c. water; 1 clove garlic; 2 tbsp. sugar; 2 tbsp. finely chopped fresh oregano leaves

Servings: persons

2 medium red peppers
2 medium yellow peppers
2 tsp. canola oil
kosher salt
Pepper
1/2 c. white wine vinegar
1/2 c. cider vinegar
1/2 c. water
1 clove garlic
2 tbsp. sugar
2 tbsp. finely chopped fresh oregano leaves

1
Preheat oven to 400 degrees F.
2
On jelly-roll pan, brush red and yellow peppers with oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
3
Roast 30 minutes or until charred on all sides, turning occasionally.
4
Transfer to bowl, cover with plastic wrap, and let stand 15 minutes.
5
Meanwhile, in 1 1/2-quart saucepan, combine vinegars, water, garlic, sugar, and 1 tablespoon salt.
6
Heat to boiling on high, stirring.
7
Boil 1 minute.
8
Remove from heat; let cool.
9
Peel off skin from peppers and discard; remove and discard stems and seeds.
10
Thinly slice peppers and transfer to medium bowl.
11
Stir in oregano and vinegar mixture.
12
Cover and refrigerate for at least 4 hours or up to 2 days.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium red peppers, 2 medium yellow peppers, 2 tsp. canola oil, kosher salt, and more.

Yes, Pickled Roasted Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Roasted Peppers

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