There are some ingredients that instantly make simple meals feel more special. These marinated roasted red peppers are one of them.
Sweet, silky roasted peppers are layered with garlic and olive oil, then stored in the fridge until you’re ready to use them. They add flavor, color, and richness to sandwiches, wraps, grain bowls, salads, and even simple toast.
Once you start keeping a container of these in your fridge, you’ll find yourself reaching for them all week long.
Why You’ll Love This Recipe
- Keeps well in the fridge
- Perfect meal prep staple
- Adds flavor to countless meals
- Simple ingredients
- Naturally vegetarian and gluten-free
How to Use Roasted Peppers
These peppers are incredibly versatile. Try them:
- In sandwiches and wraps
- Added to grain bowls
- On sourdough toast with hummus
- In pasta salads
- Alongside roasted vegetables
- On a cheese board
They’re one of the easiest ways to add flavor to everyday meals.
A Perfect Fridge Staple
I love keeping a few simple ingredients ready to use throughout the week, and these roasted peppers are one of my favorites.
They pair especially well with:
- Hummus
- Feta cheese
- White beans
- Avocado
- Roasted vegetables
- Grilled halloumi
Having ingredients like this on hand makes assembling lunch incredibly easy.
Tips for Best Results
- Use ripe red peppers for the sweetest flavor
- Let the peppers cool before peeling
- Make sure the peppers stay covered with oil while stored
- The flavor improves after a day in the fridge
Storage
Store the peppers in a sealed container in the refrigerator.
They’re often even more flavorful after sitting overnight, making them a great make-ahead ingredient for lunches and quick meals.
These marinated roasted red peppers are proof that a little prep can go a long way. Sweet, garlicky, and packed with flavor, they’re the kind of fridge staple that makes every sandwich, wrap, or bowl just a little bit better.
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Place the whole peppers in a baking dish.
- Roast for about 30 minutes, or until the skins begin to blister and char. You can carefully turn the peppers during roasting to help them cook evenly, but be gentle as they soften.
- Remove from the oven and let cool completely in the baking dish.
- Once cool enough to handle, remove the stems, seeds, and membranes. Be sure to keep any liquid that collects in the baking dish—it contains a lot of flavor.
- Peel away the skins. They should come off easily after roasting.
- Slice the peppers into strips.
- Transfer the peppers to a clean container or jar.
- Layer the sliced garlic between the peppers and season lightly with salt.
- Pour over the reserved roasting juices.
- Add enough olive oil to fully cover the peppers.
- Seal tightly and store in the refrigerator.
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