Marinated Green Peppers
Transform ordinary green bell peppers into a flavorful, Mediterranean-inspired side dish with this easy Marinated Green Peppers recipe! Fire-roasted to perfection, these tender pepper strips are draped in a vibrant marinade of olive oil, red wine vinegar, and minced garlic, then accented with fresh parsley and optional red pepper flakes for a subtle kick. Not only are they quick to prepare with minimal ingredients, but the marination process enhances their smoky, tangy, and savory flavors, making them ideal for meal prepping. Serve these marinated peppers as a zesty antipasto, a topping for sandwiches or bruschetta, or a refreshing side to grilled meats. Ready in just minutes of active prep time, this versatile dish is an irresistible addition to any Mediterranean feast!
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Recipe Information
Ingredients
- 4 large Green bell peppers
- 4 tablespoons Olive oil
- 3 tablespoons Red wine vinegar
- 3 small Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Wash the green bell peppers thoroughly and pat them dry.
Preheat a grill pan or regular skillet over medium-high heat.
Place the whole green bell peppers onto the hot pan, turning them occasionally with tongs, until the skin is blistered and charred on all sides (about 8–10 minutes). Alternatively, you can roast them directly over an open flame for the same result.
Once charred, transfer the peppers to a large bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes to loosen the skins.
While the peppers are steaming, finely mince the garlic cloves and chop the fresh parsley.
After steaming, peel the charred skin from the bell peppers using your fingers or a paper towel. Remove the seeds and stems. Slice the peppers into thin strips.
In a medium bowl, mix the olive oil, red wine vinegar, minced garlic, salt, black pepper, and optional crushed red pepper flakes until well combined.
Add the sliced green peppers to the marinade and toss until evenly coated. Cover the bowl and let the peppers marinate in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to deepen.
Before serving, sprinkle the marinated peppers with chopped fresh parsley. Serve chilled or at room temperature.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 17.7 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1468 mg | 31% | |
*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.
