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–+ servings
Course · Main Course
Cuisine · middle eastern

Confit Bell Peppers

Silky, sweet peppers slowly cooked in olive oil until meltingly tender. Garlic and fresh marjoram infuse the oil, creating a luscious side dish that brightens the holiday spread.
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Servings: 25 people
Ingredients Method

Ingredients  

CONFIT PEPPERS

  • 1 cup olive oil
  • 8 red bell peppers | stemmed seeded and thinly sliced lengthwise
  • 8 yellow bell peppers | stemmed seeded and thinly sliced lengthwise
  • 2 bulbs garlic | cloves separated and thinly sliced
  • 4 tbsp fresh marjoram | finely chopped
  • sea salt | to taste
  • freshly ground black pepper | to taste

The Method 

  1. Heat the olive oil in a large, wide sauté pan over medium-low heat.
  2. Add the sliced red and yellow peppers, garlic, marjoram, salt and black pepper.
  3. Toss everything together to coat evenly in the oil.
  4. Cook slowly for 25–30 minutes, tossing frequently.
  5. The peppers should become very soft, silky and slightly caramelised but not browned.
  6. Adjust seasoning to taste.
  7. Serve warm or at room temperature. The confit peppers can be made ahead and gently reheated before serving.

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