How to Make Bell Peppers in Oil

The bell peppers must have a thick pulp, they must be ripe, and red or yellow in colour.

Raw material

– Large, ripe and coloured bell peppers.

– Vegetable oil. As an option, it may be mixed 50% with partially unscented olive oil, to enhance the flavour of the product.

– Salt.

– Pepper.

– Garlic.


Materials and equipment

– Skillet.

– Pot, possibly enamelled or made of stainless steel, and lid.

– Plastic or glass containers.

– Glass jars with vinegar-resistant screw-band lids. As an alternative, use jars with twist-off lids. Wash and dry the jars and lids properly and sterilize them, if possible.

– Kitchen utensils: wooden spoons, knives, spoons, funnel and wooden chopping block, kitchen cloths.

– Heat production system.


– Wash the bell peppers with water and drain.

– Dry with a clean cloth.

– Remove the peduncle.

– Cut lengthwise in slices (8 or 6 depending on size).

– Remove the internal placenta and the seeds.

– Place a gridiron over the fire.*

-* Grease the gridiron.

-* Place the slices on the gridiron so that the side with the skin is facing downwards so it becomes loose.

-* Make sure that the skin does not stick.

-* Remove the slices from the gridiron when the skin begins to peel off.

– Remove the skin with your fingers and with the help of a knife.

– Place a bit of oil in a skillet and add chopped garlic, salt and pepper to taste, and an amount of vinegar equivalent to 5% the weight of the mixture.

– Add the bell pepper slices.

– Stir until the slices become soft, making sure that they do not burn.

– When they have become soft, remove them from the skillet.

– Drain the oil.

– When they are still hot, arrange them in the jars with the spices, making sure that they are visually attractive.

– Press them together to reduce empty spaces.

– Fill to the brim with hot but not boiling oil.

– With a spatula, remove the air bubbles that may have formed between the product and the walls of the jar and add more oil, if necessary.

-** Seal the jars with the lids. As an option, the product may be pasteurized, as illustrated in the recipe for the preparation of artichoke hearts.

Clean the outside of the jars and lids.

– Label each jar, indicating the name of the product, the ingredients and the date on which it was prepared.

– Place a strip of adhesive tape over jar and lid, so at to be able to check whether the container was previously opened, before consuming the product.

– Store in a dry place, free from dust and away from light.

– The product may be consumed after 7 days.

– The product may be preserved for at least 6 months.

– Once the container is opened, store in the refrigerator or in a cool place, if possible.


One Reply to “How to Make Bell Peppers in Oil”

  1. The terms “bell pepper”, “pepper” or in Australia and New Zealand “capsicum”, are often used for any of the large bell shaped fruits, regardless of their color. In British English, the fruit is simply referred to as a “pepper”, or additionally by color (as in the term “green pepper”, for example), whereas in many Commonwealth of Nations countries, such as India, Canada, and Malaysia, they are called “bell peppers”.:

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