Marinated Peppers
Marinated Peppers features roasted red, green, and yellow bell peppers tossed with garlic, balsamic vinegar, and extra-virgin olive oil, then finished with fresh basil and parsley. The peppers turn sweet and smoky, balanced by tangy vinegar and fragrant herbs—perfect alongside toasted Italian or French bread or as a bright antipasto. Serve at room temperature for picnics, appetizers, or light lunches.
- Prep30 mins
- Cook45 mins
- Serves3
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (200 degrees C).
- 2
Place the whole red, green, and yellow peppers directly on the oven rack and roast for about 15 minutes, turning if needed, until the skin is well scorched.
- 3
Immediately transfer the peppers to a bowl covered with plastic wrap or place them in a paper bag, and let them cool.
- 4
Rub the peppers with your hands to remove the skins, then rinse under cold water.
- 5
Cut the peppers in half, remove the stem and seeds, then slice into strips.
- 6
Place the peppers in a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt, and pepper.
- Calories 341.02 kcal Moderate
- Protein 4.2 g Low Source
- Carbs 34.74 g Moderate
- Total Fat 21.7 g High
- Saturated Fat 3.35 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 3.2 mg Low Source
- Sodium 134.34 mg Moderate
- Fiber 1.48 g Low Source
- Sugar 9.88 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 26.3 mg Low Source
- Iron 1.18 mg Low Source
- Potassium 103.03 mg Low Source
- Vitamin A 99.89 mcg_rae Moderate
- Vitamin C 49.72 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Alcohol 🚫🍷
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