When I have one foot holding onto summer and the other reaching for fall, I turn to roasted red peppers as a satisfying dish. This marinated roasted peppers dish is a perfect example of one of my favorites, as it brings in so many flavors of late summer and early fall. Best of all, it gets party dish bonus points, since it should be made at least a day ahead to allow the flavors to meld.
To be honest, here in the mountains we’re firmly planted in autumn and seem to be reaching for winter. So this is for all of you still seeing unseasonably, crazy warm temperatures. But seriously, I eat roasted red peppers all year round, since peppers are so easy to find. And marinating them, my friends, takes these guys right over the top.
Before we head into the marinated roasted red peppers recipe, check out this non-stick pan from Mealthy I used to cook this dish. It was PERFECT. It’s seriously my newest favorite pan and I’m cooking everything in it. Click on the Mealthy link above for more information on the pan, but here’s what I love about it.
Mealthy’s 10-Inch Non-Stick Fry Pan Advantages (for me)
- It’s super-light compared to many of my more traditional fry / sauté pans, making it easy to transfer to a serving dish when the pan is full of food I’ve just cooked.
- It’s deeper than many of my other similar sized pans. This means that even though it’s only 10 inches in diameter, I can use it for a fairly hefty dish.
- It heats up quickly and very evenly across the pan. I turned my back on a this dish for what I thought was a brief moment and burned the capers. I couldn’t believe how quickly the pan heated up.
- The handle stays very cool, preventing accidental burns. I’ve decided to get rid of all my pans with handles that heat up.
- The pan is compatible with induction, ceramic and gas. Oh, and it’s also oven safe. YAY!
- The cleanup is incredibly easy and for bonus points, dishwasher safe (big YAY!! from my husband).
Right now, the pan sells for $69.95 However, my friends, I have a $10 coupon code you can use for this or any other product on Mealthy’s site.
When you place an order for any product on the Mealthy site, just type
into the coupon code box on the right, and bingo, you’ll get a $10 discount.
Buy it for yourself and then buy one as a gift for a favorite cook on your gift list, and get ahead of the holiday rush. Just sayin’.
Now, about this great recipe. I served it at a big dinner party we had last weekend to celebrate my husband’s birthday, and it was a huge hit. A major advantage of making this dish for a big party is I made it 2 days ahead, and the flavors got betterclean everyday. It’s also a very flexible dish, so feel free to make it your own by adjusting the fennel seed, the olives, or anything else that you wish.
Tips for Making Marinated Roasted Peppers
First, slice up the peppers and lay them on a sheet. I need to do a video on this (I’ve not yet tackled video, but I need to get going on this), but the easiest and fastest way to slice up a pepper is to stand the pepper up, with the stem facing up, and slice down along the lobes. Trim them and then slice. Super easy and quick.
It takes a loooooong time to heat up my oven here in high altitude, so I roasted them in my toaster oven super-quick in 2 batches.
I purchased pickled cipollini onions at my local Whole Foods grocery, and they should be available at any specialty grocery store. Cipollini onions are small, even smaller than most shallots, and are available starting in the fall. Alternatively, pickle your own, although it’s a bit more trouble. A worthy alternative are pearl onions.
Click on this link -> cipollini onions if you’re not familiar with them. And here’s a photo.
We prefer a little spice, so I used Szeged Hot Paprika Seasoning Spice, 4 Ounce, but any smoked paprika works fine. I should mention, however, it’s worth getting the smoked version, whether it’s a sweet or hot version. It adds a real depth to the flavor.
Marinate for at least 1 day, but 2 days is better. Just before serving, warm it up to just a little more than room temperature.
Any ricotta cheese pairs great with this for serving, but the slight acidic bite of sheep’s milk ricotta is best and worth looking for.
Marinated Roasted Red Peppers + Tomatoes and Olives
- 10-inch fry pan
- 6 red bell peppers, sliced into long slices, 1" wide
- 1/2 cup + 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 chile de árbol, dried and crumbled
- 3 tablespoons capers
- 1 teaspoon fennel seeds
- 1 teaspoon smoked hot paprika, such as Hungarian paprika
- 3 cups cherry tomatoes, halved
- 8 pickled cipollini onions
- 3/4 cup kalamata olives halved
- 1/4 cup white wine
- Leaves of 3 sprigs of fresh oregano
- 10 large leaves of fresh basil, coarsely chopped
- 1 cup ricotta cheese (optional for serving) preferably made with sheep's milk
- Preheat the oven to 450˚F and line a baking sheet with parchment paper.
- Stand the peppers up on their bases, and slice large fat slices along the lines of the lobes. Trim, remove seeds, and slice into long 1"-wide pieces. Toss with 3 tablespoons olive oil and lay on the prepared baking sheet. It's fine if they overlap. Lightly salt with 1/2 teaspoon and roast until the peppers edges start to crisp (about 20 minutes). The peppers should be pliable and may be slightly charred.
- Warm the remaining 1/2 cup olive oil over medium heat and add the dried peppers, including the seeds, capers, fennel seeds, smoked paprika and remaining 1/2 teaspoon salt. Sauté for 5 minutes to meld the flavors.
- Add the tomatoes, onions and olives. Sauté for another 5 minutes until the tomatoes soften and release their juices. Add the wine and cook for 10 minutes until everything is juicy and oily. Remove from the heat and fold in the roasted peppers, oregano and basil.
- Serve with ricotta cheese on the side.
Want more recipes for red peppers?
Red peppers are so versatile – you can roast them, sauté them and serve them on top of fried potatoes, stuff them with a vegetarian jambalaya – topped with cornbread , puree them into a dairy-free aioli, and make them into a spicy red pepper jam. Check these recipes out and then do a search for ‘red pepper’ on this site for more ideas.
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I received this non-stick fry pan from Mealthy to test. All opinions in this post are my own.