Marinated roasted peppers
Tender, smoky, and marinated in garlic-infused olive oil, these roasted peppers are a true delight. With just a few simple steps, ordinary peppers are transformed into an amazing treat. These peppers are versatile, healthy, delicious and suitable for almost any diet.
Add roasted peppers to salads, various savory dishes, use them to make flavourful sauces and dips. No matter how you choose to enjoy marinated roasted peppers, you won’t be disappointed!
Table of Contents
Reasons you will love this recipe
Versatile
Quick and easy to make
Savory, salty, smoky
Tender & sweet
Keto & low-carb friendly
Healthy
Sugar-free & gluten-free
Delicious way to eat more veggies!
Peppers health benefits
Peppers are packed with essential vitamins, like vitamin C, vitamin A, and vitamin B6. They are also rich in antioxidants including lutein and carotenoids.
Peppers are low in calories and high in fiber, making them a great addition to a weight management diet. The fiber content helps promote feelings of fullness, reducing overeating.
Peppers are an excellent addition to your diet as they offer a range of potential benefits for heart health, eye health, skin health, support immune and digestive systems, and overall well-being.
Are peppers keto and low-carb friendly?
Yes, peppers are a great choice for a keto diet as they are low in carbs. Let’s take a look at the carbohydrate content of different types of peppers:
- 100 g of raw red bell pepper contains: 6 g of total carbs, 2 g of fiber, 4 g of net carbs.
- 100 g of raw green bell pepper contains: 4.8 g of total carbs, 0.9 g of fiber, 3.9 g of net carbs.
- 100 g of raw yellow bell pepper contains: 6.6 g of total carbs, 1.1 g of fiber, 5.5 g of net carbs.
- 100 g of raw Romano red pepper contains: 6.4 g of total carbs, 1.6 g of fiber, 4.8 g of net carbs.
These nutritional values can vary slightly depending on the size and variety of the peppers, but overall, they are considered to be low in net carbs, making them suitable for a keto diet.
Keep in mind that the carb content of peppers can slightly increase when they are cooked due to moisture loss.
How to make marinated roasted peppers?
Ingredients
4-8 medium to large peppers – use bell peppers in any color you want or Romano peppers like I do in this recipe. Choose “meaty”, fresh peppers with no signs of aging and spoilage. The skin should be unwrinkled and the stem should be green.
3-5 tbsp. (50 ml-80 ml) extra virgin olive oil.
3-5 garlic cloves
1-2 tsp. salt– use a salt you like and regulate by taste. Some of the healthiest options are: Himalayan pink salt, sea salt, Celtic sea salt, kosher salt.
Equipment
Oven
Baking sheet/form
Big bowl/pot with a lid/ foil/plate/plastic wrap
Jar or container
Foil/parchment/silicone mat (optional)
How to roast peppers in 2 ways
There are a few ways on how you can roast the peppers. Today I will cover two ways on how to roast peppers in the oven. Choose the method that suits your preferences and needs, and enjoy the flavorful, marinated roasted peppers in your dishes!
1st method: roasting whole peppers in the oven
Pros:
- You can roast more peppers at once.
- The juice will stay inside the peppers.
Cons:
- It requires more effort to remove the seeds and skin afterwards.
- It’s recommended to flip the peppers halfway through the roasting process for better results. However, I often don’t do this, so it’s optional point.
How to roast whole peppers:
- Preheat the oven to 230°C (450°F). Wash the peppers and place them on a foil-lined baking sheet.
- Roast the peppers for 12-15 minutes.
- Flip the peppers and roast for another 12-15 minutes or until they are wrinkled and blackened.
- Place the roasted peppers in a bowl.
- Cover with a lid or foil, allowing them to steam for 20 minutes.
- Peel off the skin of the peppers and remove the seeds and stems.
Preheat the oven to 230°C (450°F).
Wash the peppers and place them on a foil-lined baking sheet.
Roast the peppers for 12-15 minutes
Flip the peppers and roast for another 12-15 minutes or until they are wrinkled and blackened.
Place the roasted peppers in a bowl.
Cover with a plate/lid or foil, allowing them to steam for 20 minutes.
Peel off the skin of the peppers and remove the seeds and stems.
2nd method: roasting halved peppers in the oven
Pros:
- Easier to remove the seeds compared to the first method.
- No need to flip the peppers halfway through the roasting process.
Cons:
- There will be no pepper juice.
- Halved peppers will take up more space on the baking sheet compared to whole peppers.
How to roast halved peppers:
- Preheat the oven to 230°C (450°F).
- Cut the peppers in half and remove the stems and seeds.
- Place the halved peppers on a foil-lined baking sheet.
- Roast the peppers for 25-30 minutes or until they are wrinkled and blackened.
- Place the peppers in a bowl and cover with a plate or cover the baking sheet with a foil.
- Peel off the skin of the peppers.
Preheat the oven to 230°C (450°F). Cut the peppers in half and remove the stems and seeds.
Place the halved peppers on a foil-lined baking sheet.
Roast the peppers for 25-30 minutes or until they are wrinkled and blackened.
Place the peppers in a bowl and cover with a plate or cover the baking sheet with a foil. Allow them to steam for 20 minutes.
Steamed peppers.
Peel off the skin of the peppers.
Once you have roasted the peppers, removed the skin, seeds, and stems, you can proceed with the next steps, which are the same for both roasting methods.
These steps involve marinating the peppers to enhance their flavor.
- Cut the peppers into strips.
- Slice the garlic thinly.
- Place the peppers in a container or jar, add olive oil, sliced garlic, and stir.
- Let the peppers marinate for 30 minutes. Enjoy!
Cut the peppers into strips.
Slice the garlic thinly.
Place the pepper stripes in a container or a jar, add olive oil, salt, sliced garlic, and stir.
Let the peppers marinate for 30 minutes. Enjoy!
How to use and what to serve with marinated roasted peppers?
- Shakshuka: Prepare a delicious shakshuka by sautéing peppers with onions, garlic, and tomatoes, then adding eggs and cooking until set. It’s a flavorful and satisfying dish.
- Fried Eggs and Omelettes: Add diced peppers to your fried eggs or omelets for an extra burst of flavor and color.
- Flaxseed crackers and cream cheese: Enjoy roasted pepper slices with flaxseed crackers and cream cheese for a low-carb snack that combines creamy, crunchy, and smoky flavors.
- Elevated Salads: Enhance your salads by including roasted pepper strips. They add a sweet and savory taste along with vibrant colors to your salad bowl. One of my favorites is to mix arugula (or any other green leaves), tomatoes, feta, some crushed nuts/ peanuts and add marinated roasted pepper strips. It’s delicious!
- Romesco Sauce: Prepare a flavorful romesco sauce by blending roasted peppers with almonds, garlic, olive oil, and spices. It serves as a versatile and tasty condiment for grilled meats, vegetables, or as a dip.
- Creamy Feta Dip (Htipiti): Mix roasted pepper puree with creamy feta cheese, garlic, lemon juice, and olive oil to create a delicious and tangy dip. It’s perfect for dipping vegetables or spreading on low-carb crackers.
- Meat Dishes: Add roasted peppers to your meat dishes.
- Cheese and Vegetable Plates: Serve marinated roasted peppers alongside a selection of cheeses, olives, and other low-carb vegetables for an appetizing and visually appealing plate.
With mascarpone: check out this recipe by chef Charle.
- Standalone Dish: Enjoy the marinated roasted peppers on their own as a simple, flavorful dish. You can season them with herbs, spices for extra taste.
How to store marinated roasted peppers?
To store: place them in an airtight container or jar and store them in the refrigerator. They should remain good for up to 2-3 days.
To freeze: I don’t recommend freezing marinated peppers as the texture and flavor may change. If you want to freeze roasted peppers, it’s best to skip the marination step. Simply spread the roasted pepper strips in a single layer on a hard surface, such as a baking sheet, and refrigerate until firm. Once firm, transfer the peppers to a freezer-safe container or bag. They can be stored in the freezer for up to 2 months.
To thaw: you can either move frozen peppers to the refrigerator and allow them to thaw slowly or leave them on the countertop for some time.
Watch the video recipe
Nutritional value of the recipe
Total carbohydrate 5 g
Dietary fiber 1 g
Total sugars 3.3 g
Net carbs 4 g
Total fat 10.7 g
Saturated fat 1.5 g
Cholesterol 0 mg
Protein 0.7 g
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
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Marinated roasted peppers
Elevate your dishes with healthy, delicious, tender, smoky marinated roasted peppers. Discover 2 different methods to roast peppers and 10 creative ways to incorporate roasted peppers into a variety of dishes.
Ingredients
- 4-8 red peppers
- 3-5 tbsp. (50 ml-80 ml) extra virgin olive oil.
- 3-5 garlic cloves
- 1-2 tsp. salt
Instructions
First way (Roasting Whole Peppers):
- Preheat the oven to 230°C (450°F). Wash the peppers and place them on a foil-lined baking sheet.
- Roast the peppers for 12-15 minutes.
- Flip the peppers and roast for another 12-15 minutes or until they are wrinkled and blackened.
- Place the roasted peppers in a bowl.
- Cover with a lid or foil, allowing them to steam for 20 minutes.
- Peel off the skin of the peppers and remove the seeds and stems.
Second way (Roasting Halved Peppers):
- Preheat the oven to 230°C (450°F).
- Cut the peppers in half and remove the stems and seeds.
- Place the halved peppers on a foil-lined baking sheet.
- Roast the peppers for 25-30 minutes or until they are wrinkled and blackened.
- Place the peppers in a bowl and cover with a plate or cover the baking sheet with a foil.
- Peel off the skin of the peppers.
Once you have roasted the peppers, removed the skin, seeds, and stems, you can proceed with the next steps, which are the same for both roasting methods.
These steps involve marinating the peppers to enhance their flavor.
- Cut the peppers into strips.
- Slice the garlic thinly.
- Place the peppers in a container or jar, add olive oil, sliced garlic, and stir.
- Let the peppers marinate for 30 minutes. Enjoy!
