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Marinated Roasted Sweet Peppers

Marinated Roasted Sweet Peppers

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: About 1 cup 1x


With white balsamic vinegar & red pepper flakes, keep marinated roasted sweet peppers in the fridge to transform pastas, eggs, grains & more.


  • 1 pound mini sweet peppers
  • 1 tablespoon plus 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons white balsamic vinegar
  • Pinch red pepper flakes


  1. Preheat the oven to 400 degrees F.
  2. Toss the peppers with 1 tablespoon olive oil, salt and pepper. Roast the peppers until their skins are wrinkled and they are charred, about 30-35 minutes flipping halfway through cooking.
  3. Place the peppers in a bowl and cover with plastic wrap. Let the peppers steam for 10-15 minutes. Peel off the skins and remove the stems. Split the peppers on half and remove the seeds.
  4. With the peppers in a bowl, stir in the remaining olive oil, balsamic vinegar and red pepper flakes.
  5. Store in a jar in the refrigerator up to 2 weeks.