Peppers Packed in Oil
Transform ordinary bell peppers into a Mediterranean-inspired delight with this vibrant recipe for Peppers Packed in Oil. Featuring roasted red and yellow bell peppers infused with the rich flavors of garlic, olive oil, white wine vinegar, and aromatic oregano, this dish offers a perfect balance of smoky, tangy, and savory notes. The peppers are charred to perfection, peeled, and layered with sliced garlic before being bathed in a warmly spiced oil accented with a kick of crushed red pepper flakes. Ideal as a gourmet appetizer, sandwich topping, or addition to antipasto platters, these marinated peppers are as versatile as they are delicious. Ready in under an hour, this make-ahead recipe is your key to creating a jar of Mediterranean sunshine to enjoy throughout the week!
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Recipe Information
Ingredients
- 5 large Red bell peppers
- 5 large Yellow bell peppers
- 4 medium Garlic cloves
- 1 cup Olive oil
- 2 tablespoons White wine vinegar
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Wash the red and yellow bell peppers thoroughly, then pat them dry.
Place the whole peppers on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and immediately transfer them to a bowl. Cover the bowl tightly with plastic wrap or a plate and let the peppers steam for 15 minutes. This will make the skins easier to remove.
While the peppers are steaming, peel the garlic cloves and slice them thinly.
Once the peppers are cool enough to handle, peel off the skins, remove the stems, and discard the seeds. Cut the peppers into strips about 1/2 inch wide.
In a clean glass jar or airtight container, layer the roasted pepper strips with the sliced garlic.
In a small saucepan, heat the olive oil over low heat until warm but not boiling. Stir in the white wine vinegar, dried oregano, salt, and crushed red pepper flakes.
Pour the warm seasoned oil over the peppers in the jar, making sure they are fully submerged. If needed, gently press the peppers down with the back of a spoon to release trapped air bubbles.
Allow the mixture to cool to room temperature before sealing the jar or container tightly.
Refrigerate the peppers for at least 24 hours to allow the flavors to meld. They can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 15.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 687 mg | 15% | |
*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.
