Marinated Peppers

TOTAL TIME: 6 hr 30 min
Prep: 10 min
Inactive Prep: 6 hr
Cook: 20 min
YIELD: 8 servings
LEVEL: Easy

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 450 degrees F. Line a sheet tray with foil.

In a bowl, toss the peppers with 2 tablespoons of the oil. Place on the prepared sheet tray and roast until the skins blister and start to peel away, about 20 minutes.

Place the peppers in a paper bag or in a metal bowl covered with plastic wrap. The steam will help the skins slide right off. When cool, peel the peppers.

Combine the remaining 2 cups oil, the vinegar, thyme, red pepper, bay leaves and garlic in a deep, high-sided plastic container, and then whisk until fully incorporated. Season with salt and pepper. Place the cooled and peeled peppers in the mixture and marinate for at least 6 hours and up to overnight in the refrigerator.

Store the marinated peppers refrigerated for up to 14 days in an airtight container.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.