Marinated Roasted Red Bell Peppers

One of our favorite products is jarred marinated red bell peppers. They’re convenient for recipes that call for roasted red peppers, and good to nibble on straight too. Usually we just buy them at Trader Joe’s, but if you can get a good deal on a lot of peppers, you can easily make and can your own.

It takes a while for red bell peppers to fully ripen into their redness, which I suppose is why they cost more than the green variety. Late August is a great time to find them at a reasonable price at a farmers market or the supermarket.

Marinated Roasted Red Bell Peppers

To make your own, just char the peppers in a broiler or over flame, remove the blackened skin and seeds, bottle with a boiled vinegar, lemon juice, olive oil marinade. If you just want to use up the peppers quickly, you can skip the canning steps and just keep them refrigerated in their marinade (they’ll last a couple of weeks in the fridge).

Or process the jars in a water bath if you want to store them in the cupboard or for a longer period of time.

Marinated Roasted Red Bell Peppers Recipe

  • Yield: Makes 3 pint jars

Recipe adapted from Eugenia Bone's fabulous canning book Well-Preserved and a marinated pepper recipe from Michigan State University Extension.



  • 4 pounds firm, fresh, clean red bell peppers
  • 1 cup bottled lemon juice*
  • 2 cups white vinegar (5%)
  • 1 cup olive oil + additional for roasting the peppers
  • 2 cloves garlic, quartered
  • 1 1/2 teaspoons salt
  • 3 pint canning jars

*Bottle lemon juice has a consistent level of acidity which you need for this canning recipe.


1 If you are canning for shelf storage (and not just chilling in the refrigerator), place a steaming rack at the bottom of a large (12-qt) pot, fill half way with water, bring to a boil. It takes a while to get a large pot of water to boil, so while the water is heating, proceed with the recipe.

2a Broiler Method Position rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat element. Rub the surface of the peppers with a little olive oil (this will help them blister faster). Preheat broiler on high. Place peppers either directly on the top oven rack, with a pan to catch the drippings on a rack beneath, or place on a aluminum-foil or Silpat lined broiler pan (a cookie sheet will warp). As the surface of the peppers blister and blacken, turn them with tongs so that they will blacken on all sides.


2b Stovetop Method If you have a gas range (or grill) you can place the peppers directly on the range top so that the flames lick the peppers. Work carefully so that as soon as one section of a pepper is blackened, you turn it to work on a fresh side. If you have an electric stove, heat a cast iron pan on high and place the peppers in the pan, allowing the peel to blister and blacken, turning so that all sides get blackened.

3 When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover. (The steam from the hot peppers will help dislodge the skins.) Once the peppers have cooled enough to handle, work with them one by one over a plate, gently peel off the blackened skins. Cut the peppers in half and remove and discard the seed pods, stems and all seeds.


4 Heat lemon juice, white vinegar, olive oil, garlic, and salt, in a saucepan until boiling.

5 Dip canning jars and lids in the boiling water from step 1. Distribute the peppers evenly among the jars. Pour the hot vinegar mixture over the peppers to cover (try to make sure some garlic gets in each jar). Leave 1/2-inch head space on the jars. Wipe the rims with a clean, dampened paper towel. Place on lids and rings (do not tighten rings tight).

At this point you can store in the refrigerator for several weeks. If you want longer storage, or shelf storage, proceed.

6 Place filled jars in boiling water on a rack (from step 1). (Helps to use tongs and wear thick rubber gloves). Water should cover jars by at least an inch. Boil for 15 minutes. Let cool in pot for several minutes, remove. Let cool completely. You should hear the jars "pop" as the lids seal. If a jar does not seal, store it in the refrigerator and use up within a few weeks. Otherwise the jars should last a year.

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Canning Across America

Well-Preserved by Eugenia Bone

Marinated Roasted Red Bell Peppers

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Showing 4 of 33 Comments

  • Jimbo_G

    An alternative method for removing the skins after blistering is to put the peppers in a sealable plastic freezer bag. The steam really builds up and makes the skins very easy to peel off.

    Thanks for the recipe, will definitely be trying this.

  • Boaz

    I routinely make roasted bell peppers (here in Israel the colored bell peppers are significantly cheaper than they are in the US), but I use a different method. I begin the evening before I want to begin the marinating process.
    1. I place all of my peppers on a large oven sheet covered with a double layer of foil. I will usually uses around 2 kg of peppers of different colors (I like to mix yellow and red ones).
    2. I place the sheet in the oven, and turn it on 400 degrees F (~200 degrees C). I leave the oven on for about 60-75 minutes. The house will get a wonderful roasted pepper smell, and the peppers will be blackened in spots.
    3. Turn off the oven and leave the pan with the peppers in the oven overnight.
    4. In the morning, take the peppers out of the oven. The steam in the oven will have loosened the skins of the peppers.
    5. Working over a colander placed over a bowl to catch the pepper liquids, peel the peppers. Make sure to discard the seeds. The peppers will exude about 1-2 cups of flavorful liquid that will be part of the marinade. Do not wash the peppers — this will wash off some roasted flavors. This step is a little messy, so I keep some paper towels to wipe my hands periodically. Do not worry if a few seeds remain.
    6. Prepare a marinade: mix 1 cup vinegar with one cup of collected pepper juices. Add spices as you please (I like to put a bay leaf and a couple of cloves). Bring to a boil.
    7. While the marinade is being brought to a boil, start layering the peppers in a large, clean, jar. Between the layers of peppers add sliced garlic, to taste. I like a lot of garlic so I use about 7-8 cloves.
    8. Pour the hot marinade over the peppers, making sure to cover them all. Close the jar and refrigerate for at least 24 hours. The flavors improve over time, and the peppers will keep for several weeks (I’ve kept them for about two months with no problems).

    Notice that this method does not require any salt or olive oil.

  • Debi (Table Talk)

    I love to freeze all kinds of roasted peppers: red bell, poblano, jalapeno–that way I have them at the ready when pulling together a quick pizza, sandwich, or want a little something extra to add to soup.
    Marinating them imparts a nice bit of flavor, giving them a head start for appetizers and salads. A great way to enjoy them in the months ahead.

  • Barbara Blandford

    My experience with roasting peppers in Naples has taught me to place the broiled peppers in a paper bag and closed the top. Works wonders.

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