Sweet Pepper Confit

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There are many versions of sweet pepper confit, from Sicilian peperonata to Basque piperade. Summer vegetable confits, like this one are exceptionally versatile in the kitchen; the ultimate summer convenience food. Serve them on grilled bread as an appetizer or as a side dish with our Spice-Rubbed Skirt Steak or Pesto-Rubbed Butterflied Grilled Chicken.


Sweet Pepper Confit

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Makes 2 cups


  1. 1/4 cup extra-virgin olive oil
  2. 4 cups red, yellow or orange bell pepper, stemmed, seeded and thinly sliced
  3. 5 cloves garlic, thinly sliced
  4. 2 tablespoons marjoram or thyme, finely chopped
  5. sea salt and freshly ground pepper


Heat olive oil in a large sauté pan over medium-low heat. Add remaining ingredients and toss to coat.

Continue cooking for 25-30 minutes, tossing frequently, until peppers and garlic are super soft and slightly gilded.

Store, refrigerated, in a tightly sealed container for up to a week.


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  • j4th

    mmmmm mmmmm!

  • BBW

    So simple, so good! Great on grilled steak sandwiches with melted brie.

    • liahuber

      Ooooh … I love the idea of serving it on melted brie. Or even feta! Thanks for the idea!