Marinated Sweet Peppers with Garlic and Parsley
Ingredients
2 servings
- Long sweet peppers 5–6
- Garlic 3–4 cloves
- Olive oil 3 tbsp
- Parsley 5–6 sprigs
- Wine vinegar 1 tbsp
- Salt, ground black pepper to taste
Step-by-step recipe
Frying the peppers
Purely for looks, I recommend long sweet peppers. That said, the taste won’t change much if you use ordinary pale green bell peppers or large blocky ones. Naturally, if you use hot peppers, the taste will be “somewhat” different. In Bulgaria, for example, we sometimes eat green hot peppers made this way, when the mood strikes, with rakia.
Wash the peppers, cut off the stems and remove all the seeds. Try not to damage the pepper itself. By the way, the seeds fly right out if you tap the pepper.
Heat the olive oil in a frying pan.
Fry the peppers in the oil.
The peppers should be lightly browned on all sides.
Then turn the heat down to the lowest setting and cover the pan.
Cook the peppers for 20 minutes, turning them often. They should soften and lose a good part of their moisture. Basically, once the peppers have “flattened” and browned, they’re ready for the next step.
Garlic and parsley dressing
Pick all the leaves off the parsley sprigs and discard the stems.
Peel the garlic.
Chop the parsley and garlic any way you like: with a knife, a blender or in a mortar. By the way, don’t chop them too fine.
Season the garlic and parsley mixture with salt and ground black pepper.
Add 1 tbsp wine vinegar. Mix well.
Pour in the oil left in the pan after frying the peppers.
Marinating
Layer the fried peppers in a container, drizzling each layer with the tangy garlic, parsley and oil dressing.
Leave the peppers to marinate until completely cool. Chilling them is even better. Then this appetizer of marinated bell peppers, or sweet peppers, will be perfect.
And now, without delay, dig in…
Calories and macros
290 kcal
Serving ≈ 400 g
- Protein4 g6% of kcal
- Fat22 g70% of kcal
- Carbs16 g23% of kcal
100 g72 kcalProtein 1.1 gFat 5.5 gCarbs 4.1 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.
To Get It Right
Raw garlic
In this pepper appetizer, only the peppers get fried: the garlic and parsley go into the dressing raw. Freshly ground black pepper is best for it.
Keep it simple
Fried peppers like these are made wherever peppers grow, and any extra fuss only spoils them. An appetizer should be simple and tasty. Otherwise it’s a meal.
Readers’ variations
- Cut the peppers into strips, add a few tomatoes and a pinch of sugar for flavor.
- Instead of vinegar, use a grated ripe tomato with garlic and herbs.
Have your own trick for this recipe?
Questions and answers
Can you preserve peppers with garlic for winter?
I don’t can them like this: the oil turns rancid, and garlic and herbs in oil without sterilization and enough vinegar aren’t something worth the risk. For winter, it’s better to use a tested recipe for marinated bell peppers.
How long do peppers with garlic keep in the fridge?
3–4 days. This is an appetizer for a few days, not something to put up.
Can you roast the peppers in the oven?
Yes: brush the peppers with olive oil, roast them and let them cool right in the oven. They’ll “sweat” and the skin will come off easily, and the seeds will run out with the juice. Then use the same garlic, parsley and vinegar dressing.