Best 9 Marinated Red Peppers With Garlic And Marjoram Recipes

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If you're looking for a Mediterranean-inspired dish that's both flavorful and easy to make, look no further than marinated red peppers with garlic and marjoram. This dish starts with roasting red bell peppers until they're tender and slightly charred, then marinating them in a mixture of olive oil, garlic, marjoram, and red pepper flakes. The result is a delicious and versatile dish that can be served as a side dish, appetizer, or even as a main course.

Let's cook with our recipes!

MARINATED RED PEPPERS WITH GARLIC AND MARJORAM



Marinated Red Peppers with Garlic and Marjoram image

It's key that you let the marinated peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Provided by Samin Nosrat

Categories     Bell Pepper     Marinate     Garlic     Vinegar     Bon Appétit     Summer     Side     Vegetarian     Broil     Wheat/Gluten-Free     Dairy Free

Yield 8 servings

Number Of Ingredients 6

8 red bell peppers
2 garlic cloves, very thinly sliced
1/4 cup olive oil
2 tablespoons (or more) sherry vinegar or red wine vinegar
2 tablespoons chopped marjoram, divided
Kosher salt

Steps:

  • Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14-17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.
  • Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.
  • Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top.

MARINATED PEPPERS



Marinated Peppers image

Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.

Provided by Angela

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 3

Number Of Ingredients 9

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 ½ cloves garlic, sliced
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
½ teaspoon chopped fresh basil
½ teaspoon chopped fresh parsley
salt and pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
  • Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
  • Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g

MARINATED RED PEPPERS



Marinated Red Peppers image

These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use.

Provided by Julie P.

Categories     Appetizers and Snacks     Seafood

Time 8h40m

Yield 40

Number Of Ingredients 8

4 cups distilled white vinegar
2 cups white sugar
2 cups vegetable oil
3 cups water
2 tablespoons salt
6 cloves garlic, crushed
1 (2 ounce) can anchovy fillets
10 red bell peppers, seeded and thinly sliced

Steps:

  • In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
  • Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 11.9 g, Cholesterol 1 mg, Fat 11.1 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 391.4 mg, Sugar 11.2 g

MELTED RED PEPPERS AND GARLIC



Melted Red Peppers and Garlic image

Provided by Julia Moskin

Categories     condiments, appetizer

Time 1h

Yield Two jars

Number Of Ingredients 8

3 1/2 to 4 pounds bell peppers, all red or a mix of red, orange and yellow
1/4 pound hot red peppers (optional)
1/4 cup thinly sliced garlic, cut into slivers
1 cup extra-virgin olive oil, plus extra for jars
4 to 6 sprigs fresh thyme, plus extra for jars
1/2 teaspoon wine vinegar
Salt
Two 1-pint or 1/2-liter jars

Steps:

  • Stem and seed the peppers and cut them into thick strips, about 3/4-inch wide.
  • In a wide skillet, combine the garlic and olive oil over low heat until the oil begins to bubble. A few handfuls at a time, add the peppers and turn to coat with the oil. When all the peppers are in the pan, add the thyme and vinegar and adjust the heat to a low simmer. Sprinkle with salt.
  • Cook until the peppers are soft and sweet and garlic has almost dissolved, about 45 minutes, shaking the pan and stirring gently every 10 minutes. Don't stir too often or the peppers will begin to break down.
  • When the peppers are cooked, use tongs to lift them out of the pan and into jars. Strain the oil and divide between jars. Top off with extra olive oil.
  • Store in the refrigerator for up to two months. Serve on toasts, with cheese or cured meats, or add to frittatas or pasta sauce.

GARLIC-RED PEPPER MARINADE



Garlic-Red Pepper Marinade image

Probably my favorite marinade for pork. I got this recipe from Food & Wine a very long time ago. It's a staple during grilling season.

Provided by P48422

Categories     Low Protein

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 6

3/4 cup safflower oil or 3/4 cup other mild oil
1/4 cup Dijon mustard
1/4 cup minced garlic (about 10-12 cloves)
3 tablespoons balsamic vinegar
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon kosher salt

Steps:

  • Mix all ingredients together.
  • Use immediately or cover tightly and refrigerate for up to a week.
  • For beef, pork and all poultry.

MARINATED RED PEPPERS WITH LEMON AND GARLIC



Marinated Red Peppers with Lemon and Garlic image

Yield 2 Cups

Number Of Ingredients 5

2 1/2 pounds red, orange, and/or yellow bell pepper
1 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
10 cloves garlic crushed
1 1/2 tablespoons sea salt

Steps:

  • 1. Place the peppers on a heated grill, and rotate several times until lightly charred on all sides. Transfer to a large bowl. 2. When the peppers are cool enough to handle, scrape off and discard the charred skin with your fingers, and lightly rinse under running water. 3. Make a slit down the side of each pepper, and remove and discard the seeds and veins. Tear or cut the peppers into wide strips (1/8 to 1/2 inch), and place in a mixing bowl. 4. Heat the lemon juice, oil, garlic, and salt in a small pot over medium-high heat until almost boiling. Pour over the peppers, cover, and let marinate overnight on the kitchen counter. 5. Transfer to a clean pint jar, and store in the refrigerator, where it will keep up to four months. For a Change . . . • Instead of grilling, cook the peppers in an oven broiler, or over the open flame of a gas burner. • Slightly vary the amounts of lemon juice, olive oil, garlic, and/or salt. • Use umeboshi vinegar for some of the lemon juice and salt.

Nutrition Facts : Nutritional Facts Serves

STUFFED MARINATED HOT RED CHERRY PEPPERS



Stuffed Marinated Hot Red Cherry Peppers image

Cheese and marjoram fillup marinated hot cherry peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 14

Number Of Ingredients 9

14 hot red cherry peppers, cored and seeded, tops reserved
4 ounces young pecorino or provolone cheese, cut into 1/4 inch cubes
14 small sprigs fresh marjoram
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
Crusty bread, for serving

Steps:

  • Stuff each pepper with cheese and a sprig of marjoram. Transfer stuffed pepper and pepper tops to a glass loaf pan.
  • Whisk oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over peppers. Let marinate at room temperature 1 hour.
  • Preheat oven to 400 degrees. Place tops on peppers. Cook until cheese has melted and peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.

ROASTED RED PEPPERS WITH GARLIC



Roasted Red Peppers with Garlic image

Categories     Garlic     Pepper     Appetizer     Side     Roast     Winter     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

12 large red bell peppers
1/4 cup olive oil
6 large garlic cloves, thinly sliced crosswise
1/4 cup Sherry wine vinegar
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
  • Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
  • Transfer pepper mixture to platter. Sprinkle with parsley and serve.

MARINATED CHICKEN WITH PEPPERS AND MARJORAM



Marinated Chicken With Peppers and Marjoram image

This is and quick and simple recipe for two people, one of the few dishes I make regularly in the microwave. I serve it with plain boiled rice.I put 1 ml for sugar because of the formatting requirements, use a pinch

Provided by sophonisba

Categories     Chicken Breast

Time 49m

Yield 2 serving(s)

Number Of Ingredients 12

2 skinless chicken breasts
1 garlic clove, crushed
10 ml lemon juice
1 ml sugar
45 ml olive oil
5 ml dried marjoram
1 small onion
salt
pepper
1 small red pepper
1 small yellow pepper
50 g black olives, stoned

Steps:

  • Cut each chicken breast in half widthways and place in a small casserole dish.
  • Mix garlic,lemon juice and sugar together and then add oil gradually whisking until all incorporated.
  • Peel and slice the onion separating it into rings and adding to the marinade mixture with the marjoram and seasoning.
  • Pour the marinade over the chicken and leave for at least 30 minutes.
  • While the chicken is marinating halve and seed the peppers and cut each half into two or three pieces. Cut each olive in half.
  • Put the peppers in a medium bowl,add 30 ml of water, cover with clingfilm leaving a small gap and microwave for 6 minutes at 800W stirring once.Drain.
  • Cover the casserole dish containing the chicken and microwave at 800W for 6 minutes turning the pieces over after 3 minutes.
  • Add the peppers and olives and microwave for 2 minutes at 800W stirring once.
  • Serve immediately.

Nutrition Facts : Calories 514.2, Fat 25.4, SaturatedFat 3.9, Cholesterol 136.9, Sodium 376, Carbohydrate 14.4, Fiber 3, Sugar 3.2, Protein 56.5

Tips:

  • Choose ripe, firm red bell peppers for the best flavor and texture.
  • Use a sharp knife to cut the peppers into even-sized pieces, so they cook evenly.
  • Remove the seeds and ribs from the peppers before marinating, to reduce bitterness.
  • Use a flavorful marinade that will complement the peppers, such as the one in this recipe.
  • Let the peppers marinate for at least 30 minutes, or up to overnight, to allow the flavors to meld.
  • When grilling the peppers, cook them over medium heat until they are slightly charred and tender.
  • Serve the peppers as an appetizer, side dish, or main course.

Conclusion:

Marinated red peppers with garlic and marjoram are a delicious and versatile dish that can be enjoyed in many different ways. They are perfect for grilling, roasting, or sautéing. They can also be used as a topping for pizza, pasta, or salads. The marinade infuses the peppers with flavor, making them a flavorful and healthy addition to any meal.

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