Marinated Bell Peppers
Bursting with vibrant colors and bold Mediterranean flavors, these Marinated Bell Peppers are an irresistible addition to your recipe repertoire. Roasting red, yellow, and green bell peppers brings out their natural sweetness, while a tangy marinade of olive oil, red wine vinegar, fresh garlic, parsley, and oregano infuses every slice with zesty goodness. Perfectly tender and subtly smoky, these marinated peppers are a versatile dish—serve them as a flavorful appetizer, a side dish, or a topping for salads and crusty bread. Quick to prepare and even better after marinating overnight, this recipe is a true showcase of simple, wholesome ingredients making it an ideal choice for colorful, make-ahead meals. Easy, healthy, and packed with flavor, these marinated peppers are sure to impress!
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 large Yellow bell peppers
- 2 large Green bell peppers
- 0.25 cup Olive oil
- 2 tablespoons Red wine vinegar
- 2 minced Garlic cloves
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 450°F (230°C).
Wash the red, yellow, and green bell peppers thoroughly and pat them dry.
Place the bell peppers on a baking sheet lined with parchment paper and roast them in the preheated oven for 20 minutes, turning them halfway through, until the skins are blistered and slightly charred.
Remove the peppers from the oven and transfer them to a heatproof bowl. Cover the bowl with plastic wrap or a lid and let the peppers steam for 10 minutes to loosen their skins.
Once cooled, peel the skins off the peppers (it’s okay if you can’t remove every bit). Slice the roasted peppers into thin strips, discarding the seeds and stems.
In a bowl, whisk together olive oil, red wine vinegar, minced garlic, chopped parsley, dried oregano, salt, and black pepper until well combined.
Place the sliced bell peppers in a shallow dish and pour the marinade over them. Toss gently to ensure all the peppers are coated.
Cover the dish and refrigerate for at least 2 hours (or overnight for deeper flavor).
Before serving, bring the marinated peppers to room temperature and give them a gentle stir. Serve as a side dish, appetizer, or topping for crusty bread or salads.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 44.7 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2282 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
