Marinated Peppers

Name: Marinated Peppers
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT6H30M0.000S
Yield: 8 servings
Ingredients: 8 red bell peppers; 2 cups plus 2 tablespoons olive oil; 1 1/2 cups sherry vinegar; 1 tablespoon fresh thyme leaves; 1 teaspoon red pepper flakes; 2 fresh bay leaves; 2 cloves garlic, minced; Salt and freshly ground black pepper

Recipe courtesy of Eddie Russell

Show: Belly Up!

Episode: In a Pickle

Marinated Peppers

0 Reviews

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

556

Total Fat

58

Saturated Fat

8

Carbohydrates

8

Dietary Fiber

3

Sugar

5

Protein

1

Cholesterol

0

Sodium

518

Total: 6 hr 30 min (includes marinating time)
Active: 30 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

556

Total Fat

58

Saturated Fat

8

Carbohydrates

8

Dietary Fiber

3

Sugar

5

Protein

1

Cholesterol

0

Sodium

518

Total: 6 hr 30 min (includes marinating time)
Active: 30 min

Ingredients

8 red bell peppers

2 cups plus 2 tablespoons olive oil

1 1/2 cups sherry vinegar

1 tablespoon fresh thyme leaves

1 teaspoon red pepper flakes

2 fresh bay leaves

2 cloves garlic, minced

Salt and freshly ground black pepper

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.