Roasted Bell Peppers

This Roasted Bell Peppers recipe is home to us. For as long as we can remember we have been roasting and marinating bell peppers and even hot peppers in Bulgaria this way. Roasted and marinated vegetable dishes like these have been part of our culture and part of our table for generations. When it’s pepper season we love to head outside for the day and roast hundreds of peppers to store in the freezer and have ready for side dishes all winter long! Marinating the peppers, as we show you in this recipe, is so simple. With just a few key ingredients you’ll have a fresh side dish that’s great for any barbecue or gathering.

What stands out

A few simple ingredients take these Roasted Bell Peppers over the top. They are addictive and so so with any grilled main protein. These peppers are as a side dish and a flavor BOMB in sandwiches or wraps. They’re so tender and sweet with a smokiness that’s unmatched from the barbecue. If you have the time (and freezer space) we recommend you buy a bushel of peppers when they go on sale in the fall, and spend the morning roasting away! You’ll have them ready to go in the freezer all winter long.

How to Prepare Roasted Bell Peppers

First, wash and dry the peppers.

Now, place them onto a hot barbecue on medium-high heat and flip them over every 5 minutes as they char on each side.

Once they are nice and charred on each side, remove them and place them in a ziplock bag or cover them with foil to steam for 15 minutes.

Now, peel the skins off of each pepper.

Using a sharp knife finely mince 4 cloves garlic and then add to a mixing bowl.

Finely chop dill or basil and then place in the bowl.

T Now, add all the peeled peppers to the bowl with the olive oil salt and white wine vinegar.

Finally, give everything a gentle toss and enjoy!

Kitchen tip

When peeling the peppers, avoid rinsing them under water because you will remove all of that good smoky flavor! Please be patient when peeling them, and keep a bowl of water on the side while peeling so you can clean our fingers each time to prevent sticking.

Swaps

1. You can use bell peppers, jalapeños, or any peppers you enjoy for this recipe. You can even use a mix of hot and sweet.
2. Instead of finely chopped dill, you can use basil or parsley.
3. Use any vinegar you enjoy or have on hand, balsamic or red wine vinegar would be nice too!
4. You could also toss in some barbecued zucchini, red onion and/or eggplant pieces to the mix.

Serve it with

• These Roasted Bell Peppers are for breakfast with eggs and feta, which is one or our favorite ways to enjoy them.
• Slice the peppers and add them on top of a homemade pizza.
• These peppers are a flavor bomb in any wrap or panini sandwich.
• Serve these Roasted Bell Peppers on top of a fresh salad.
• These bell peppers pair perfectly with any grilled main dish: steak, chicken salmon or shimp.

Questions

can we rinse the peppers under water while peeling?

When peeling the peppers, avoid rinsing them under water because you will remove all of that good, smoky flavor! Please be patient when peeling them, and keep a bowl of water on the side while peeling so you can clean our fingers each time to prevent sticking.

What type of pepper variety is best for this roasted Bell peppers recipe?

We used mini bell peppers here, but you can use any peppers you like. Hot peppers are as well.

can these be made ahead?

Absolutely! These Roasted Bell Peppers get even better the longer they sit in the refrigerator. Make a big batch and they’ll keep in the fridge (covered) for days.

How can we freeze these roasted bell peppers?

These can certainly be frozen. After peeling the peppers, let them come completely to room temperature, then add to ziplock bags and freeze until needed. Dress them with the marinade after they’ve thawed out.

can these roasted bell peppers be made in the oven?

Yes, you can certainly make these in the oven as well. First preheat the oven to 425F (220C), wash and dry the peppers and place them onto a baking sheet on the middle rack. Bake until all sides are charred (about 30-40 minutes depending on the oven.)

what type of salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Always taste and adjust as you cook.

Ingredients

Makes 4 servings

• 1 lb mini bell peppers, hot peppers are amazing as well
• ½ teaspoon salt, to taste
• 4 cloves garlic, minced
• 2 tablespoon olive oil, measure with your heart
• 1 tablespoon white wine vinegar
• ⅛ cup fresh dill, finely chopped

Equipment

• Nakiri Knife
• Cutting Board
• Redmond Real Salt
• Measuring Cups + Spoons

Method

1. Wash and dry the peppers. Place them onto a hot barbecue on medium-high heat and flip them over every 5 minutes as they char on each side. Mine took about 20-25 minutes but it will depend so keep an eye on them.
2. Once they are nice and charred on each side, remove them and place them in a ziplock bag or cover them with foil to steam for 15 minutes which will help with the peeling.
3. After they have steamed for 15 minutes and cooled down you can begin to peel them. We like having a bowl with water on the side so we can clean our fingers each time we peel a pepper. Never rinse the peppers under water because you will remove all of that good flavour so please be patient when peeling them and clean your fingers in water to prevent sticking if needed. We don’t typically remove the stem and seeds but you are more than welcome to.
4. Place all the peeled peppers in a bowl with the olive oil, garlic, salt, dill, and white wine vinegar. Give them a gentle toss and enjoy right away or cover them and refrigerate as they get better the longer they sit.
5. These will last you in the fridge for days.