Roasted Bell Peppers Preserved in Garlic and Olive Oil | Low Carb | Keto
Updated: Nov 10, 2018
When growing up my mom made the best roasted bell peppers. She'd roast them in the oven,and then marinate in olive in garlic. We would eat them with provolone cheese, or put them on Italian hoagies, or just eat them with a fork out out the bowl. One my all time favorite ways to eat a bell pepper.
It does take a bit of time to make because they are best after marinating a few days. Last year discovered a way to make ahead and preserve them. I made them and preserved them in October. Then at Thanksgiving I opened up a jar and served as an appetizer with a variety of cheeses. MMM! Here I am today, roasting and jarring in preparation for Thanksgiving. See how to below. 6 Large bell peppers or 8 to 10 smaller bell peppers will fill 2 pint canning jars.
Roasted Bell Peppers Preserved in Olive Oil Ana Garlic
| Low Carb | Keto
3 Large Green Bell Peppers
3 Large Red Bell Peppers
3 to 5 Cloves of Garlic, peeled and thinly sliced
Pure Olive Oil (not extra virgin), approximately 6 to 8 fl oz.
(You can use 6 large multi-colored bell peppers or do a mix of green an red bell peppers)
Note: 6 Large bell peppers or 8 to 10 smaller bell peppers will fill 2 pint canning jars.
1. Preheat your broiler to 500 degrees.
2. Lay peppers on their side. Broil until the skin is blistered and black, flip the peppers and cook for just another minute or so. Transfer the cooked peppers to a bowl. Cover gently with plastic wrap or foil and let them cool until they are easy to handle, about 20 minutes.
3. When the peppers are cool enough to handle, peel off the skins and discard them, removed the seeds.Cut peppers into slices (I cut 4 to 5 slices per pepper). Place peppers back into the bowl.
4. In each canning jar, place a few slices of fresh garlic in the bottom of each jar. Then lay a 2 or 3 slices of peppers in the jar, add more slices of fresh garlic, and another layer of peppers. Repeat until the jar is almost full (leave a few inches at the top of each jar). Do not pack tightly, you want to leave room for the oil to circulate. The peppers will compact themselves as they sit.
5. Heat approximately 6 to 8 oz of olive oil in a heavy-bottomed saucepan over medium heat until it registers 200°F on an instant read thermometer. Ladle the olive oil into the until the peppers are completely submerged. And making sure everything is well covered.
6. Use a plastic skewer to release any air trapped in the jars.
7. Cover with a sterilized lid and keep in the fridge for up to 3-4 weeks.
I like using these pint size. canning jars
They are the perfect size for 4 to 6 servings