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Author Notes: I love roasted peppers. Many of my friends had only eaten the store-bought jar brands. When they try these they can't believe the difference! Now I'm asked to jar extra whenever I make a batch. My favorite are the orange colored peppers, I find they take on a "fruity" flavor when roasted. I'm also listing the marinade ingredients I use when jarring. —A Guy Who Cooks
Red Bell Peppers
Yellow Bell Peppers
Orange Bell Peppers
- Preheat your grill until nice and hot, at least 450 degrees
- Rinse peppers under cold water, dry
- Cut stems off peppers
- Place peppers on grill and close lid
- Check on peppers after a few minutes and turn, repeating this step until peppers are done
- Cook until peppers are soft, look deflated and skin is blackened (see picture)
- Remove peppers from grill and allow to cool enough to handle
- Wet a clean kitchen cloth or washcloth and scrub the skin off of each pepper
- Remove the top stem portion and seeds then slice peppers to your desired size
- I like my peppers marinated so I've included ingredients below
Garlic cloves, minced
- Combine olive oil with canola oil for a 50/50 mix (canola oil prevents olive oil from hardening in fridge)
- Add peppers, garlic, basil, oregano and salt, to taste
- Spoon into jars or plastic containers, seal and refrigerate
- These are not meant for long-term storage, only about 1-2 weeks in the fridge (if they're not devoured way before that)