Marinated Red Peppers With Cumin

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“This recipe is adapted from a magazine feature about simple Spanish tapas. While the original called for serving the peppers with manchego cheese, you can probably find infinite uses for these. For a simple lunch, we used these as a sandwich filling with slices of cucumber and tomatoes stacked between slices of country bread spread with goat cheese. Don't forget to season with fresh ground pepper and sea salt.”
2hrs 30mins

Ingredients Nutrition


  1. In a small bowl, combine oil, cumin, garlic, salt and pepper. Let stand 2 hours or refrigerate overnight.
  2. Broil the peppers on a baking sheet lined with foil. Turn the peppers periodically until all sides are blackened. Place the peppers in a bowl and cover with plastic wrap (or place the peppers inside a paper bag). Let steam 15 minutes or so. Skins should slip off easily. Remove seeds. Slice peppers lengthwise.
  3. Combine oil marinade and peppers in a glass bowl or jar. Let peppers absorb flavors for 1 hour or for a couple days in refrigerator.
  4. Serve as part of an antipasto plate or with goat cheese and sliced baguette.

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