Broiled Red Pepper Tapas with Garlic Oil
Spanish-inspired roasted red pepper strips marinated in garlic-infused olive oil and oregano. This simple preparation showcases the sweet, smoky flavor of charred peppers through a slow broil and steam technique. Serve as a tapas appetizer, alongside crusty bread or as part of a mezze board. The long marinating time allows the garlic and oregano to deeply infuse the peppers, creating a more flavorful result than quick preparations. Perfect for entertaining or meal prep since the flavors develop over time in the refrigerator.
Ingredients
- 1 clove garlic, minced
- 1 teaspoon fresh oregano, chopped
- ½ teaspoon dried oregano, chopped(optional)
- 2 tablespoon olive oil
- 2 red bell pepper, whole
Instructions
- 1
Position broiler rack 4 inches from heat source and preheat broiler with foil-lined pan.
- 2
Place whole peppers on hot foil and broil, turning every 5 minutes until skin is completely blackened.
- 3
Transfer blackened peppers to brown paper bag, fold top down, and let steam for 15 minutes.
- 4
Cut around pepper stems and twist to remove, halve peppers, and peel back blackened skin with knife.
- 5
Rinse peppers under cold water and remove all seeds.
- 6
Slice pepper halves lengthwise into 1/4 inch strips.
- 7
Transfer pepper strips to jar, add oregano, minced garlic, and olive oil.
- 8
Close jar, shake vigorously to blend, then marinate at least 1 hour before serving.
Tips
The paper bag steaming step is essential: it loosens the charred skin dramatically, making peeling quick and preventing frustration.
Use fresh oregano when possible for brighter flavor, but dried works well and requires less chopping.
Good to Know
Keep in sealed jar in refrigerator up to one week. Flavor improves as marinating time extends.
Prepare fully through marinating step up to 5 days ahead. Flavors develop and intensify with longer storage.
Serve at room temperature as tapas appetizer. Pair with crusty garlic bread, cheese, cured meats, or olives.
Common Mistakes
Don't skip the paper bag steaming: this step dramatically eases skin removal and prevents peeling frustration.
Don't rush marinating: minimum 1 hour is needed for flavor development; longer is better.
Don't remove seeds before peeling: peel the whole pepper first to avoid losing flesh.
Substitutions
FAQ
Can I use yellow or orange bell peppers instead?
Yes, any color works. Red peppers are sweetest when roasted, but yellow and orange offer similar results with slightly different flavor profiles. Green peppers will taste more bitter.
What if my peppers aren't fully blackened after 20 minutes?
Continue broiling in 2-3 minute intervals, checking frequently. Some broilers run hotter than others. Aim for roughly 75% blackening; you don't need every spot charred.
How long can I keep these in the refrigerator?
Up to one week in a sealed jar. The flavor actually improves over time as the garlic and oregano infuse more deeply into the peppers.