Long gone are the days of paying over $5 for a jar of 2 measly roasted red peppers. Homemade roasted marinated red peppers add flavor to any dish and are so easy to make yourself.

“I need more peppers!” said like Christopher Walken in the SNL cowbell skit, minus Will Ferrell and his sagging tight jeans. *Shudder*

Ever since bell peppers were on sale at my local grocery store, 5 for $5, I have been addicted to making my own roasted red peppers.

I add them to my famous jammy egg breakfasts and avocado toast. They are great on pizza, on a sandwich, and even on a salad. Oh! I also cut them up a little smaller and added them to a charcuterie board.

Big hit!

Roasted marinated red peppers is my kind of meal prep. Let the oven do the work, peel off the skins, chop, marinate, and then done. These peppers and some jammy eggs, along with a jar of these mega-awesome pickled red onions, and a big batch of rice or quinoa is really all I continuously prep week to week.

You’ll be hooked too!

I hate when I buy a jar of roasted red peppers and there is maybe only one and half peppers in the jar. Seriously?

Make your own so you can have 4-5 whole peppers in a jar in your fridge at all times.

As much as I would looooove to take credit for homemade roasted marinated red peppers, I cannot. Each morning while the boys enjoy a post breakfast Muppet Babies episode, I watch Instagram stories while I eat my, most likely cold, breakfast.

My new favorite stories to watch are from Diane Morrisey. I want everything she makes. You will be hooked on her stories just like you will be on roasted marinated red peppers. Trust.

Peel and seed the peppers, then add to a mix of balsamic vinegar, capers, garlic and olive oil. Ugh! I wanna make some right now. Peeling the pepper skin off is the best therapy.

Side note: you can totally do this with any pepper. I used hatch chilies before and it worked just as well.

Happy pepper skin peeling, folks!

Homemade Roasted Marinated Red Peppers

Yield: 12oz roasted marinated peppers

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Homemade roasted peppers marinated in balsamic vinegar, olive oil, garlic, and capers.

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Ingredients

• 5 bell peppers
• 1 garlic clove, minced
• 1 tsp capers
• 1 tbsp balsamic vinegar
• 1/2 cup extra virgin olive oil
• Pinch of sea salt
• fresh thyme or basil, optional

Instructions

1. Preheat the oven to 500 degrees F. Line a medium baking sheet with foil. arranges the peppers on the baking sheet. Roast in the oven for 40 minutes.
2. Once the peppers are roasted and deeply charred, remove them from the oven. Transfer the peppers to a mixing bowl, cover with plastic wrap, and let the peppers steam for 20-30 minutes.
3. After 20 minutes, remove the plastic wrap. Use paper towels and your fingers to peel and rub off the charred pepper skins.
4. Remove the stems and seeds for the peppers. Cut into thin slices.
5. Mix the sliced peppers, capers, garlic, balsamic vinegar, olive oil, salt together in a mixing bowl. Transfer the peppers to a 16oz mason jar with a lid. seal the lid and store the peppers in the fridge for up to 2 weeks.

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  12 Ball Mason Jar with Lid - Regular Mouth - 16 oz by Jarden