These grilled bell peppers are tender, slightly sweet and perfect as a side dish, sandwich topping, antipasti or addition to a salad. The skin is removed after cooking for a melting texture. This method allows safe storage in the refrigerator or freezer without ambient temperature canning.
Ingredients
- red bell peppers, yellow or orange
- olive oil
- red wine vinegar or apple cider vinegar
- salt
- ground black pepper
- a pinch of dried oregano or basil
- fresh parsley chopped (optional)
- additional olive oil to lightly cover the peppers in the refrigerator if needed
Instructions
- Preheat the oven to 450°F. Cut the bell peppers in half, remove the seeds and white membranes, then place the pieces on a baking sheet, skin side up.
- Grill the peppers for 20 to 25 minutes, until the skin is charred in places and blistered.
- Transfer the hot peppers to a bowl and cover with a plate or reusable wrap. Let rest for 15 to 20 minutes to facilitate skin removal.
- Gently remove the skin from the bell peppers, then cut the flesh into strips.
- In a bowl, mix the bell peppers with olive oil, vinegar, salt, pepper and herbs.
- Let rest for 10 minutes to allow flavors to meld before serving.
- Transfer the peppers to a clean, airtight container and refrigerate for 5 to 7 days.
- Place the cooled peppers in airtight containers or freezer bags, removing as much air as possible and freezing for up to 3 months.
- Thaw in the refrigerator before use, then drain as needed.
- Note: Do not store these bell peppers at room temperature in oil. This recipe is not a sterilized canning recipe. For long-term storage outside of the refrigerator, use only a validated method by an official source.
