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Marinated Bell Peppers with Garlic
Instructions
I place the bell peppers in a baking dish greased with olive oil. I use peppers of different colours – red, yellow, orange – so the snack turns out as bright and attractive as possible. I put them in the oven for 25–30 minutes at 200 °C and bake until soft and dark spots appear on the skin.
I let the baked peppers cool under a lid or foil for 15–20 minutes – this is the key moment. The steam that forms separates the skin from the flesh, and afterwards it can be peeled off almost by hand. I remove the skin and take out the seeds and stems.
I make the marinade from lemon juice, extra virgin olive oil, garlic crushed through a press, salt, sugar and dried basil. I mix everything thoroughly and let it stand for 15 minutes – the garlic and basil will release their aromas into the oil.
I lay a layer of pepper pieces in a deep glass container. I pour over some of the marinade. I repeat the layers until the container is completely filled. I cover with a lid and put it in the refrigerator for at least 2 hours to marinate. The longer it marinates, the deeper the flavour.
The piquant bell pepper snack is ready! I serve it chilled as a dish on its own or as part of an antipasto platter.
Tips
- 1
The lemon juice can be replaced with 6% apple or grape vinegar – the flavour will be more "Russian" and less Mediterranean.
- 2
Make the marinade while the peppers are baking – this saves 15 minutes and means you won't have to wait.
- 3
Serve chilled, drizzled with a drop of extra virgin olive oil just before serving. Aubergine caviar is made on a similar principle.
- 4
Store in the refrigerator in a tightly closed glass container for up to 5 days – the flavour becomes richer with each day.
FAQ
Can the peppers be sauteed instead of baked? +
Yes, saute them in a deep pan with oil until soft and dark spots appear on the skin, 15–20 minutes under a lid, turning them over. The result will be just as tasty but requires constant attention. On a grill or barbecue (which gives the brightest "smoky" flavour) – roast for 7–10 minutes over high heat, turning. Over a gas burner directly on the flame (for a small portion) – 3–5 minutes per pepper. Each method has its own character: the oven gives the most even result, the grill the brightest aroma.
Which peppers are best to use? +
Red, yellow or orange – they are sweeter and juicier, and look bright and appetising in the finished snack. Green bell peppers will be slightly bitter and darken during baking. Ideally, use a mix of different colours for a beautiful presentation. Fleshy varieties (ramiro, bell) are better than thin-walled ones – they give more "meat" and less waste. The thicker the pepper walls, the juicier the snack. Choose medium or large peppers – small ones are harder to peel.
How long does the finished snack keep? +
In the refrigerator in a tightly closed glass container – up to 5–7 days. The flavour becomes deeper and richer with each day, so it is best made ahead. For longer storage (up to a year), sterilise the jars and seal them with metal lids – the snack turns into a proper preserve for the winter. Before sealing, increase the amount of salt and add 1 teaspoon of 9% vinegar to each jar – this acts as a preservative. Store in a cool, dark place.
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