Marinated Mini Sweet Peppers

Marinated Mini Sweet Peppers

You may have noticed there has been an abundance of mini sweet peppers on this site in the last week or so. That’s because I got a humungous bag full of the things on sale. Of course, the problem with buying in bulk – especially when it comes to little things like these peppers – is that, well, you have to find a way to use them all. Without having the same meal twice and without going slightly insane in the process. What? I get bored easily! So after making salads and stuffed peppers (recipe to follow!), I still had a bunch of the things left over. I figured I’d roast them and throw them in the fridge for later.

And then I realized – if I’m going to put them in the fridge and forget about them for a while, why not marinate them? Since I wanted these to be pretty versatile, I went the Italian route, roasting them with some Italian seasoning and adding a little fresh garlic to the olive oil at the end. Of course, you can do whatever you like! All you need to do is toss the halved mini peppers in a little olive oil & seasoning, roast them, then store them in a glass jar covered with some more olive oil. Simple. I made these marinated mini sweet peppers with the few peppers I had leftover, but feel free to scale the recipe up if you want to – lord knows the grocery store equivalent are usually expensive AND full of icky preservatives that we can easily avoid through making our own.

Marinated Mini Sweet Peppers
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Serves: ½ pint jar
 
Quick marinated mini sweet peppers: no preservatives or salt needed. Makes a half pint jar.
Ingredients
  • 12 oz mini sweet peppers, stems removed and halved
  • ½ cup extra virgin olive oil, divided
  • 1 tbl Italian seasoning
  • ½ - 1 clove garlic, peeled and sliced thinly
Instructions
  1. Preheat oven to 425F.
  2. Wash, stem and halve the peppers.
  3. Add to a bowl with the Italian seasoning and 2 tbl of the olive oil; spread out in a single layer on a lined baking tray.
  4. Roast for 15 minutes. Flip the peppers over and roast for another 5 minutes.
  5. Remove from oven. Place the peppers in a half pint jar, add garlic to taste and top with remaining olive oil.
  6. Marinate for at least 24 hours and up to a week.

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4 comments

    1. I’m sure that you could, but I don’t have the canning experience to provide you with the method myself – sorry!

    1. I suspect the peppers would get really mushy if you froze them, so I wouldn’t recommend it. They’ll keep for quite a while as long as you store them in the fridge in an airtight jar, making sure they’re covered in oil. Otherwise, I’d guess you’d need to investigate canning for more longterm storage.

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