Roasted bell peppers preserved Mediterranean-style in a blend of roasting juices, balsamic vinegar, and olive oil, infused with parsley and garlic.
Recipe Intro
Roasted peppers are known for their sweet, smoky flavour and tender texture. They develop a rich, caramelised taste that enhances their natural sweetness and adds complexity to dishes. Incredibly versatile; suitable for everything from salads and sandwiches to sauces, soups and side dishes.
In this recipe, I’ve included a few ways to preserve roasted peppers so you can enjoy their delicious taste all year round.
Jarred Roasted Peppers Ingredients
Roasted peppers are naturally sweet and full of flavour, requiring no additional ingredients to enjoy them at their best. They can be jarred in their own roasting juices without any other ingredients. However, to extend their shelf life and enhance their flavour, a few additional ingredients can be used.
- bell peppers
- olive oil
- sunflower oil
- garlic
- parsley
Notes
Buy large, firm bell peppers that are vibrant in colour. Look for peppers with smooth, unblemished skins and a glossy finish. They should feel heavy for their size. I used seven large peppers, and once filleted, they perfectly filled a standard 760ml jar.
Use fresh parsley leaves and fresh garlic.
Optional:
- balsamic vinegar
- chilli flakes
- salt
- herbs
For extended freshness, you can add balsamic vinegar as an optional ingredient. It will provide a subtle acidity and sweetness, helping to preserve the peppers for a longer time.
For a spicy kick, add some chilli flakes or a few pieces of fresh chilli for those who love a bit of heat.
For even longer preservation, especially if kept over winter, add a pinch of salt to help extend shelf life.
Add oregano for a Mediterranean flavour or fresh chives to enhance the taste and aroma of your peppers.
How to Prepare and Preserve Roasted Bell Peppers?
To prepare roasted peppers, start by grilling or roasting them whole.
For oven roasting, set your oven to the grill setting and arrange the peppers on a baking tray.
Grill them in the oven at 200°C (392°F), turning them as needed until the skins are blackened and blistered.
If you’re using a BBQ, place the whole peppers on the grill and turn them once one side is charred and blistered.
Don’t worry if the peppers are thoroughly charred and blackened; the flesh underneath will be perfectly grilled and tender once peeled. After roasting, transfer the peppers to a bowl and cover it foil or a lid. Let them steam for about 15 minutes to loosen the skins.
Oven Baked Method
BBQ Method
Once the peppers are cool enough to handle, use a small serrated knife to peel off the charred skins, then remove the core and the top bit. You can jar the peppers whole, or cut them into halves or strips, whichever you prefer.
Tip:
As the peppers cool, they will release a lot of juice, so be sure to save it while you peel them, you will need it for later.
Preserving Roasted Bell Peppers in Jars
Prepare your clean jars. I haven’t included instructions on how to prepare jars when preserving, but you can easily find plenty of videos and posts online to guide you.
Add a small amount of olive oil to the bottom of the jar.
Next, start stacking the pepper (whole or fillets), and arranging them by colour for a visual presentation.
Here is a summary of different methods for preserving roasted peppers, including their descriptions and approximate shelf life when stored in the refrigerator.
These methods are based on my experience, with timings showing how long the peppers stayed fresh in my fridge before I finished the jar. They might have lasted even longer.
| Method | Description | Shelf Life (refrigerated) |
|---|---|---|
| In natural roasting juices | Place roasted peppers in a jar. Add half of the roasting juices when the jar is half full, then pour the remaining juices over the peppers once the jar is filled. | 1-2 weeks |
| Olive oil and natural juices | Mix the roasting juices with olive oil, then pour this mixture over the peppers until the jar is filled. | 2-3 weeks |
| Mediterranean style (this recipe) | Combine roasting juices, olive oil, and balsamic vinegar in a cup. Add finely chopped parsley and garlic (chopped, halved, or whole) between a few layers of pepper fillets. Pour the mixture over the peppers. | 4-6 weeks |
| Oil, vinegar and salt | Combine 2 parts olive oil with 1 part apple cider vinegar and a few tablespoons of roasting juices. Add 1/3 tsp of salt per 200 ml of the mixture. Stir thoroughly, then pour the mixture over the pepper fillets until fully submerged. Optional: add garlic and herbs of your choice. | several months |
Important!
As you place each layer of pepper fillets into the jar, press them firmly to remove trapped air. Once you add the liquid, press the peppers down again to ensure they stay fully submerged and that no air bubbles are present. This helps prevent spoilage and keeps the preserved peppers fresh.
While you are here, check out these yummy international recipes featuring peppers.
How to Serve Roasted Bell Peppers?
Enjoy them as a tasty side dish or appetiser on their own. They also make a great addition to salads, sandwiches, or wraps, adding a burst of flavour and colour.
For a Mediterranean touch, pair them with fresh rustic bread, olives, and cheese.
You can use roasted peppers as a topping for pizzas, or blend them into a creamy sauce or dip.
Note:
When removing peppers from the jar, avoid using fingers or utensils that have been in contact with food. Always use a clean fork to prevent contamination.
Recipe Card
Mediterranean Roasted Peppers in a Jar
Ingredients
- 7 bell peppers - large, all colours
- 3-4 cloves fresh garlic
- 1 tbsp fresh parsley leaves
- 1-2 tsp balsamic vinegar
- olive oil - as needed
Instructions
- Grill Peppers:Set oven to 200°C (392°F) on grill setting. Place whole peppers on a baking tray. Grill, turning occasionally, until skins are blackened and blistered.
- Rest:Transfer peppers to a bowl and cover tightly. Let steam for about 15 minutes.
- Peel and Prepare:Once cool, peel off the charred skins. Remove the core and top. Cut into halves or strips if desired.
- Preserve Peppers:Add a bit of olive oil to the bottom of clean jars.Stack peppers in jars, layering by colour. For Mediterranean flavour: Add chopped garlic or whole cloves, and chopped parsley between a couple of layers. Mix roasting juices with half olive oil, half sunflower oil, and balsamic vinegar and pour over the peppers.
- Close jars tightly. Keep it in the fridge.
Notes
The total calorie count for 7 peppers is approximately 345 calories when drained. This estimate assumes that a small amount of oil remains after draining. The actual calorie count may vary depending on the amount of oil mixed with the roasting juices and whether the oil is served with the peppers.