Marinated Roasted Red Bell Peppers

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

  • Yield: Makes 3 pint jars


  • 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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  • 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.

  • Jane

    I make roasted red peppers every week – usually about 4 large peppers at a time. Here in Venezuela I can get nice red peppers almost year-round. I cut up the peppers – slice off the very botton so they are stable, then slice down each side leaving the core and seeds in one piece to be thrown out. I put the peppers skin side up, topped with finely chopped garlic and drizzled with olive oil, in pyrex dishes in a counter top convection oven at broil. When the skins look blistery and a bit black I cover the dishes and let them cool while the skins loosen. Then I peel off the skins and save the pepper slices in the fridge in the remaining oil-garlic-pepper juice mixture from the cooking pans. It’s gotten to be a routine which isn’t very time consuming and can be done while I am cooking other things.

  • jonathan

    I enjoyed a Caprese sandwich today. Roasted peppers, buffala (the best) mozzarella, fresh basil…and took it over the top with some thinly sliced prosciutto.
    A little extra virgin…a splash of good red wine vin…oh, marone a mi…so good.

  • Garrett

    Used some of these with some white beans and lemon to make an awesome dip for veggies and chips. Tomorrow they will adorn a simple lentil salad. =)

  • Berrypickinfool

    These look wonderful. Can I substitute fresh lemon juice, or is the bottled juice essential? Thanks for what I’m sure is another keeper recipe!

    Bottled lemon juice is recommended because it has consistent acidity. That said, the lemons from our tree (not the Meyers) are quite acidic, so I have no problem using those. It sort of depends on the lemon. Early season lemons are more acidic (good) than late season. Don’t use Meyers. ~Elise

  • Baxter from Md

    This looks great. When I roast pepper them into paper sandwich bags instead of a bowl to steam. Works well.

    I usually put chiles into small paper bags when I roast them. But when I did that with the bell peppers, they let out so much juice, it made a mess. So I think the better solution, at least for me, with bell peppers is to put them in a glass bowl and cover. That way all of the juice is caught, and can even be added to the marinade. ~Elise

  • Hank

    OK, now this is weird. I canned roasted red peppers almost exactly the way Boaz does just yesterday. I thought, “Hmmm…I bet Elise would like it if I did this recipe for Simply Recipes.” So I went on your site and…

    Wow. Looks like we were on the same wavelength, eh?


    PS – I also did a massive round of fire-roasted jalapenos the same way. Muy picante!

  • CJ McD

    I just roasted a big batch of peppers to make ajvar (an eggplant pepper spread).

    I roasted them by the broiler method, turning until blistered and the skin charred all over. Because of the amount of peppers, I just popped them into an enamel roasting pan and placed the lid on. You could drape the pan with a towel to hold the heat longer, but this method works really well if you’ve got a couple of pans of peppers to broil or roast.

    Easy and the roaster holds all the juice.

  • Nat Alea

    I have been really wanting to try canning and this recipe sounds fantastic! One question, I thought for canning vegetables, you need to use a pressure cooker. Do you need to use a pressure cooker for the peppers or does the lemon juice used work? I’m scared to use a pressure cooker and thought jams would be an easy thing to try. Thanks!

    Hi Nat, you need a pressure canner when canning low acid vegetables in a low acid state. These bell peppers are soaked in a high acid vinegar and lemon juice-based marinade. Because of the high acidity, you can safely process them through a water bath. ~Elise

  • Kathy

    If you can swing it, throw those bad boys on the grill to char! You will end up with luscious, smoky-flavored peppers that are divine!

    The University of Minnesota Cooperative Extension office has a WONDERFUL Marinated Red Peppers recipe on their website (for canning).

    Yes, grilling is an excellent way to get more flavor! BTW, The Univ of Minn’s marinated peppers recipe is the same as Michigan State’s, which is the basis for this recipe. ~Elise

  • Jasmina

    Here in Serbia we use peppers in a lot of different ways – one of the all time favourites is the “roasted peppers salad”: roasted and peeled whole red peppers (we usually use the pointed tip ones, since they look nicer on the serving plate) are left in a marinade of vegetable oil, vinegar, garlic and fresh parsley. Yummy!

  • Chantrelle

    I just made these today, so easy! I came home from visiting my Dad with a big bag of peppers and I personally hate them but my husband loves them. So I roasted and jarred them up for him today. Thanks for the recipe! It’s really well explained.

  • Victoria

    Thank you for such a wonderful blog! I’ve been reading it for a while now, and I’ve had lots of success with your delicious recipes. I made this recipe and processed them for longer storage, but one of the jars didn’t seal. Can I freeze the jar to keep it longer, since I didn’t have plans to use the peppers too soon?

    Great question, I don’t know. Some foods freeze better than others and I don’t know how marinated cooked bell peppers would do. I do know that if you try it, you should have at least an inch of head room in the jar so when the liquid in the jar expands as it freezes it doesn’t break the jar. ~Elise

  • Mimi Jacob

    Looks awesome!!! I have a question about the consistency and taste of the marinade…

    You use 1 cup olive oil, 2 cups white vinegaer and 1 cup lemon juice. So what does the marinade taste like – I am guessing that it like an oil and vinegaer salad dressing but I am not sure if the canning dulls the vinegar so you have more of an oil based marinade? I tend to tamper with amounts when I cook and wanted your thoughts on this.

    Thanks and can’t wait to make.


    Canning does not dull the vinegar. Also, you should not tamper with the amounts or proportions of this recipe if you intend to store for any length of time. If you plan to eat up right away and store in the fridge, no problem, improvise away. But for long term storage, you need enough vinegar to effectively retard any harmful bacteria. ~Elise

  • Amy Green

    I love roasted veggies and the amazing flavors that result. I saw that someone asked about a jar that didn’t seal. I’m not an expert at canning but I do know that some are safe to re-seal and eat, others aren’t. I wouldn’t try to re-process bell peppers; instead I’d refrigerate them and eat within a couple of weeks.

    I have frozen jars with an inch of head space and the liquid didn’t expand evenly when it froze and I ended up with a cracked jar. I leave a little more than an inch now, making sure it’s about 3/4 inch below the lowest point of the lid. I have more room than I need, but no more broken jars.

  • Caroleigh

    I just tried this recipe for the first time and I was wondering if you use all of the marinade?
    I ended up with quite a bit left after putting the peppers in the jars. Are they still okay to leave on the shelf?

    It was a while ago, but I don’t remember having leftover marinade. I think you should be fine even with some left over. ~Elise

  • April from Bakersfield

    I tried the recipe with both red and yellow peppers. It not only looks good, also tastes great! Thank you very much for the recipe.

  • Kanth7

    This is a fantastic recipe. My family tried it two years ago and loved having tasty red peppers for sandwiches and salads in the middle of winter. So much better than a sad hothouse tomato. Last year we put up 6 jars when we found a killer deal on local peppers. Thanks for sharing this, its on my list of fantastic can’t live without recipes!

  • Desiree Gray

    Hi there, I’ve just used your recipe for roasted red peppers and have a question. After I had boiled the jars in a large saucepan for 15 min, i cooled them a bit then placed them on my table, but the marinade had yellow butter-like layer floating on top? Is this normal, it doesnt look right to me and I dont see that on your visuals?

    Sounds like a layer of fat. It’s probably just the olive oil that has emulsified with some of the other ingredients. ~Elise

  • midnitechef

    Thanks for the recipe! Red bell peppers are super cheap right now in Texas and I want to take advantage by canning some for winter. Can’t wait to try this out :)

  • Christina P

    I just canned a batch and I’m really excited about them! I have a question, though. I’ve heard that canning peppers can be dangerous if not done properly, and I used half pint jars instead of the full pint jars in the recipe. I doubt this is a problem, but I wanted to make sure. What do you think? Am I just splitting hairs?

    Half-pint jars will work fine. ~Elise

  • nadine

    Can vegetable oil be used to store the peppers instead of olive? I know olive tastes better but I am poor!

    Sure! You can use vegetable oil instead of olive oil. ~Elise

  • Amanda

    I just tried this recipe. I followed the instructions very closely, however a tiny amount of liquid leaked out while they were boiling. All of the jars seem well-sealed, so I can’t figure out which one leaked. (I did 6 half pints). The tops are popped in, and no liquid comes out when I turn them upside-down. Should I be worried? I’m giving them as Christmas gifts, but re-canning them would be A LOT of work.

    No worries if the jars are well-sealed. ~Elise

  • gail daviau

    I did exactly as the recipe called to do, I went to put the first jar in and the bottom of my jar broke off and I had peppers and garlic and olive oil floating in my water bath. ahhhh! so I was kind of nervous to do the other jars. Do you think I did something wrong or was it a fluke? this is the first time I ever had that happen to me. Any suggestions?

    • Elise

      Hi Gail, that does happen sometimes, even to the most experienced canners. It’s a mess! It might be due to a flaw in the jar. Or perhaps the side of the jar was touching a hot part of the pan instead of being suspended by a rack. It’s usually a temperature difference that can cause the cracking. If you put hot glass into cold water it may crack. If you put a cold glass into hot water it may crack. Make sure you are using good quality mason jars.

  • Aubrey

    Hi! I just canned three pint jars of my home grown peppers using this recipe. I can’t wait to try them! I did have some leftover marinade; perhaps I packed the peppers tighter like when you pickle them. I was wondering if I could save the marinade for a later batch? My grandma reuses her pickle brine by refrigerating it then bringing it to a boil before use, and I was wondering if I could do the same with this marinade. Hoping to make some more!

  • Carol

    Can I half the recipe? I’m using chili peppers & want to include seeds/ innards for the heat.

  • Linda Duffin

    Looks fantastic, thanks for sharing. I’m trying this with a mix of padron peppers and big fat chillies – will report back! (I recommend using gloves if anyone’s doing chillies – I didn’t and I’m regretting it already.)