A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Preserved Roasted Marinated Peppers

How to make homemade Roasted Marinated Peppers. I had some bell peppers in my fridge that I hadn't got round to using. Not wanting to waste such lovely yummy peppers, I decided it was a good idea to preserve them.

Peppers Preserved in Oil

According to what I've read they should keep for up to 2 weeks. I will use them this week though. The most important thing is that the jar you use MUST be cleaned properly - see how to sterilise jars here.
So, you see you will never need to waste a pepper again. Seal the jar and they should keep for a week or so. Don't put them in the fridge though, or the oil will solidify and look horrid!

Roasted Peppers in Oil

It's really important your jar is sterilised or your peppers will not keep.


1 500ml Kilner jar - sterilised 
4 bell peppers
Extra virgin olive oil
3 garlic cloves - peeled and sliced
1 garlic clove - chopped finely
3 bay leaves 
a couple of sprigs of fresh thyme - leaves only
salt and freshly ground black pepper


Preheat your oven to 200c/400f/Gas 6

Keep the peppers whole and pierce them a couple of times. Rub the peppers all over with a little oil and a little bit of salt.

Put them on a baking tray for about 25 minutes, or until they start to blacken on the outside. Now remove them from the oven. I used a cooks blow torch on any parts of the peppers that hadn't gone black enough for my liking!

Now put them into a plastic bag for about 15 minutes, by which time they would have cooled enough to handle. Now, cut each pepper in half and remove the seeds and their stalks. 

The skins should now peel off easily. It really doesn't matter about a few bits of black skin being left on, I think they look better that way.

Slice the peppers however you fancy, I did each half of pepper into three slices.

Toss them in more oil, salt, pepper, thyme leaves and the chopped garlic.

Now spoon them into the Kilner jar adding a couple of slices of garlic and a bay leave now and then. Fill the jar to just below the rim with extra virgin olive oil.

Seal the jar and they should keep for a couple of weeks or so.  


Don't put them in the fridge though, or the oil will solidify and look horrid.
Created using The Recipes Generator


  1. ...and they look so pretty sitting in the jar and wondering what do you want to cook today :)

  2. The marinated peppers look wonderful Jan.

  3. Great idea Jan! I will no longer have any pepper go to waste, thanks to you!!!

  4. I love roasted peppers and those look wonderful in the jar! I should make a batch of these--they'll probably wind up topping off my sandwiches and making me very happy when lunch rolls around.

  5. These wouldbe amazing on an antipasto platter during the holidats!!!

  6. Looks delicious.... nice idea...

  7. Roasted peppers are a s filling as meat. This jar full would last a day around here!

  8. I love roasted peppers. They are so good just added to salad, or couscous or sandwiches or......I could go on!

  9. Simple, yet oh so appetizing. They look GREAT! Thanks for sharing, Jan...

  10. My husband loves roasted peppers - I'll be bookmarking this recipe.

  11. Now they'd make a good Christmas present.....

    If you do fridge them, you just need to stick them in the microwave on defrost and they're back to normal.

  12. Aha! I've done this before with tomatoes, put it in the fridge and it turned into a gross, congealed mess that I threw away after all of my work! So they don't spoil when you don't keep them in the fridge?

  13. Great idea to preserve your peppers and not waste them. I have yet to make roast marinated peppers, sounds like a great idea though.

  14. Those look awesome, Jan! I love all the colors!

  15. Roasted peppers are so good and marinating them would make them even better.

  16. Clever - I'm always on the lookout for ways to preserve veg that I have not had a chance to eat and needs consuming!

  17. I know this is an old thread - but just to say I made these today and they are so delicious - thank you!


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