roasted green bell peppers preserves (in olive oil)roasted green bell peppers preserves (in olive oil)roasted green bell peppers preserves (in olive oil)roasted green bell peppers preserves (in olive oil)roasted green bell peppers preserves (in olive oil)roasted green bell peppers preserves (in olive oil)roasted green bell peppers preserves (in olive oil)roasted green bell peppers preserves (in olive oil)roasted green bell peppers preserves (in olive oil)roasted green bell peppers preserves (in olive oil)

For all the lovers of GREEN PEPPERS, who are so often ignored because we are so few and forced to enjoy only sweeter roasted red peppers (also great but different), here’s an easy way to enjoy the earlier, greener summer harvests for a bit longer !

I know so many people whose first reaction is to cringe at the sight of a green pepper, whether fresh or roasted. Why don’t they appreciate the greener, slighter more bitter bite of a green pepper ? If the dislike of green peppers is linked to a more difficult digestion process, then I understand. Honestly, I could digest rocks so I never even peel my roasted green peppers because I prefer them a bit firmer and more shapely than overly softened peppers.

But of course, being of a reasonable and generous nature, I also make this preparation using a mix of green, yellow and red peppers too, for others to enjoy them too.

My method is unconventional yet simple, but tested and successful so far.

The idea is to partly roast and dehydrate the pepper slices, after spraying them with vinegar and sprinkling them with salt because less water means a longer conservation period. The aim is to reduce the pepper slices’ weight to half, thus approximately 50% less water in them and thus less chance of spoilage.

I don’t like waste so I don’t dunk the pepper slices in liters of vinegar but prefer spraying them. I also use just enough oil so that all the slices are well coated and fit snuggly in the jars.

I slightly heat up the oil too (also unconventional), just before placing the peppers slices in the jars and with the oil, alongside the additional flavorings. It is unconventional but I find it a safer option and I’ve tested this method several times and the roasted pepper slices are unaltered and great even after 3 months. I’d like to wait another 3 months to see if I can hit the 6-month mark but we’ll see about that later in the year. To be safe, I still refrigerate the jars.

By the way, the pepper-infused oil is delicious and could be used too after you’ve eaten all the roasted pepper slices … :)

roasted green bell peppers preserves (in olive oil)


750 grams or 3 cups


  • 1 kg green (or green, yellow and red) bell peppers slices (initial weight of 1,125 kg before cleaning, de-veining, de-seeding and slicing)
  • 45 ml (2 tbsp + 1 tbsp) white wine vinegar (or white distilled vinegar)
  • 15 grams (1 tbsp) fine sea salt
  • 15 grams (3-4 whole) garlic cloves, unpeeled
  • optional : 35 grams (1 whole) shallot, unpeeled
  • 2 grams (½ tsp) black peppercorns
  • 2 grams (4 whole) bay leaves (fresh if possible)
  • 1 gram (½ tbsp) dried oregano
  • 250 ml (1 cup) light olive oil (or more depending on the jars used)


  • prepare the washed, de-seeded and de-veined bell peppers by slicing them into 9-12 slices each, place in large dish and spray them with the 2 tbsp vinegar until well soaked, then sprinkle with the sea salt and toss well and let sit for 15-30 minutes
  • prepare the garlic cloves and shallot (if using) and keep unpeeled and set aside
  • preheat the oven to 210°C
  • prepare a baking sheet (preferably a perforated baking sheet for better evaporation and more even roasting) and place all the pepper slices and garlic cloves and shallot in the pan and roast on the middle rack for 40-45 minutes, open the oven door every 15 minutes for the water vapor to escape and stir the slices 
  • *note : as the pepper slices roast, after 40-45 minutes, they will lose half of their weight in water and you should end up with 500 grams of roasted pepper slices …
  • prepare the marinade spices (bay leaves, peppercorns and oregano) and set aside and heat up (optional) the olive oil for 5 minutes at medium heat until warm to the touch (not hot !)
  • prepare 2 sterilized jars (mine measure 320 ml or 1 1/3 cups each but if you use larger ones, you will require more oil to fill up the empty space in between the roasted pepper slices)
  • remove the roasting dish from the oven, remove the softened garlic cloves and shallot and remove the skins and set aside and slice the shallot in half and immediately spray the hot pepper slices still in the roasting pan or baking sheet with 1 more tbsp vinegar
  • *note : I do not peel my roasted pepper slices, but this is your choice and much more work …
  • place the peppercorns, garlic cloves, half shallot and bay leaves on the bottom of each jar, pour some warm oil inside and add some warm pepper slices, alternating the oil and pepper slices until the jars are almost filled to the top, press the slices down until well covered with the oil and try to get rid of any air bubbles, then wipe the tops of the jars with some vinegar and close tightly with the lids and turn the jars upside down until completely cooled
  • when the jars have cooled down, refrigerate for up to 3 months (perhaps 6 months but I haven’t tested that yet), but after a jar has been opened, try to consume the contents in 1 month or less
  • use the roasted bell pepper slices in salads, sandwiches and as toppings for different preparations, with or without the pepper-infused oil.