Recipe

Marinated Red Bell Peppers Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 8 months ago This will make 24 Peppers to serve approx 8 people. Prepare in advance. Prep:25m Cook:60m Servings:8	Dariana
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Ingredients

3 large red bell peppers (or 12 oz. jar roasted peppers)

2 large oranges

1 clove garlic, chopped

2 teaspoons fresh thyme leaves

1/4 cup olive oil, plus 2 Tablespoons (for bread)

1 Tablespoon capers

1 teaspoon Dijon mustard

1 teaspoon maple syrup

1 teaspoon salt

1 loaf French bread

Directions

Under a broiler, broil whole peppers until evenly charred on both sides, turning when necessary

Place the charred peppers in a Zipper Storage Bag, seal, and let steam for 5 minutes. (This makes it easier to peel.)

Remove the peppers from the bag and let cool. Pull the charred skin from the outside of the peppers and remove the seeds and stem. (It is good to leave a little of the charred pepper skin for flavor.)

Cut the peppers into 1-inch wide strips and place in a clean Storage Bag.

Zest the oranges first and finely chop zest. Juice the oranges.

Combine the zest, juice, garlic, thyme, 1/4 cup of olive oil, capers, mustard, maple syrup, and salt in a mixing bowl

Using a wire whisk, whisk until blended, then pour over the peppers inside the bag and let marinate for at least one hour (no longer than 3 days).

When ready to prepare hors d'oeuvres for eating, preheat oven to 350° F.

Slice the French bread in 1/4-inch slices.

Brush both sides of the French bread slices lightly with olive oil and place on a baking sheet.

Bake in the preheated oven for about 5 minutes until toasted golden brown.

Place a pepper slice on top of each toast and serve as hors d'oeuvres.

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Comments

psy333che 2 years, 8 months ago said:
I think I am going to love this one
June

dariana 2 years, 8 months ago said:
June, this is a new recipe around my house. I have only made it twice but the hubby loves them.

dandelion 2 years, 8 months ago said:
Peppers are one of my favorite foods. This sounds lovely with the citrus and syrup. I can't wait to try them. THX

dariana 2 years, 8 months ago said:
Dandelion, you are very welcome. Hope you enjoy them as much as we do at my house.

chefcarolyn 2 years, 7 months ago said:
Dariana, this recipe sounds fabulous. I usually serve mine with balsamic vinegar and goat cheese - I can't wait to try this one! Thank you.

dariana 2 years, 7 months ago said:
Yummmmmm Carolyn, not too wild about goat cheese BUT I do love Balsamic vinegar, now I will have to try that, lol.

dond 2 years, 2 months ago said:
This is great. I've found that you can peel and seed peppers by wrapping each one in foil with a tiny bit of olive oil and baking in a 400 degree oven for about half an hour. Charring them is quicker, but baking in foil is less messy.

pariscipes 1 year, 7 months ago said:
This sounds wonderful dariana! Deliciously mouth-watering recipe and very nice presentation! Thanks for your post!

ayngelwing 4 months ago said:
Wow, what a mix of flavours! It sounds yummy, and I just happen to have come into a large bag of red and orange peppers at the farmers market this morning... lol. I will definitely give this a try. Thanks!

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