Best Marinated Red Peppers With Garlic And Marjoram Recipes
MARINATED PEPPERS
There are so many great ways you can use this delicious jar of marinated roasted peppers. Eat them right out of the jar, serve them as part of an antipasti platter, have them on a sandwich or spoon them onto some toasted crusty bread. They are so versatile and colorful! Be sure to use an assortment of peppers here, if possible!
Provided by Food Network Kitchen
Categories condiment
Time 4h
Yield about 1 1/2 cups of marinated peppers
Number Of Ingredients 8
Steps:
- Preheat the oven to 450˚ F. Put the peppers on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast until the skins are charred in spots and the peppers are tender, 20 to 30 minutes (the Italian peppers may be done before the bell peppers). Remove the peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam so the skins loosen, at least 20 minutes.
- Carefully peel the skins off the peppers, scraping away any stuck bits using a paring knife. Lay the peppers flat on a cutting board and tear them open like a book; remove the stems and scrape away the seeds, then tear the peppers into long strips, about 1 1/2 inches wide. Transfer the strips to a medium bowl.
- Add the remaining 1/4 cup olive oil, the vinegar, oregano, basil, garlic and a big pinch of salt to the peppers; toss. Transfer to a small jar and refrigerate at least 3 hours or up to 1 week.
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.
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
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
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