Best Marinated Red Peppers With Garlic And Marjoram Recipes
MARINATED RED PEPPERS WITH GARLIC AND MARJORAM
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
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.
STUFFED MARINATED HOT RED CHERRY PEPPERS
Cheese and marjoram fillup marinated hot cherry peppers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 14
Number Of Ingredients 9
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.
MARINATED RED PEPPERS
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
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
MARINATED CHICKEN WITH PEPPERS AND MARJORAM
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
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
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