Pickled bell peppers

With EVO Oil, Vegetables,

Pickled bell peppers

Serves1 16fl. oz Mason Jar
Cooks In40' cooking | 5' preparation


  • 6 bell peppers, washed and dried, assorted colors
  • 2 cloves of garlic, whole
  • Extra-virgin olive oil
  • 4 black peppercorns
  • 1 chili pepper
  • 10 fresh basil leaves
  • 1 16 fl. oz. glass jar or mason jar


  1. Lay bell peppers out on a baking pan.
  2. Roast in a hot oven for about 35 – 40 minutes, or until small bubbles appear on the skins and they start turning brown.
  3. Place peppers in a clean plastic food bag, or a bowl covered with plastic wrap, to release moisture.
  4. When cool enough to handle, remove skins and deseed.
  5. Quarter or leave peppers whole.
  6. Place peppers in layers in a sterilized jar, putting basil leaves between each layer.
  7. Add the garlic cloves, chili pepper, and peppercorns.
  8. Fill the jar with olive oil, seal, and store in the refrigerator.