Roasted Marinated Peppers – a delicious recipe with bell peppers, garlic, shallots, black pepper, red wine vinegar, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. To blister the peppers, place over an open flame or directly on the coals. Turn to grill on all sides until the skin is completely blackened. Immediately transfer to a large resealable plastic bag or place in a large bowl and cover the top with plastic wrap to seal. Let sit for 30 minutes, or until cool enough to handle.
2
Working with one pepper at a time, transfer to a work surface. Remove the skin, stem, and seeds. It's OK if some bits of char remain, that will add great flavor.
3
Cut the peppers into 2-inch strips and toss with the garlic, shallots, fleur de sel, pepper, and vinegar. Let sit at room temperature for at least 1 hour, or up to 4 hours to allow the flavors to develop.
4
2. Toss with the olive oil and parsley just before serving.
355
kcal
Calories
30
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 bell peppers, 1/4 cup thinly sliced garlic, 1/4 cup thinly sliced shallots, 1 tablespoon fleur de sel, and more.
Yes, Roasted Marinated 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.
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