Roasted Red Pepper Marinade


Marinate your favorite meat and freeze up to 3 months. Give the marinated meat at least 24 hours to thaw in the fridge.

Roasted Red Pepper Marinade
Photo: Adam Albright
Prep Time:
15 mins
Refrigerate Time:
1 day
Total Time:
1 day 15 mins
1 3/4 cups marinade


  • 1 12 ounce jar roasted red bell peppers, drained

  • ½ cup olive oil

  • ¼ cup red wine vinegar

  • 4 teaspoon dried Italian seasoning, crushed

  • 4 cloves garlic, smashed

  • 1 teaspoon salt

  • ½ teaspoon black pepper


  1. For marinade, in a blender or food processor combine all of the ingredients. Cover and blend or process until smooth.

  2. To use, place 2 to 3 lb. desired poultry or meat in a resealable plastic freezer bag. Add marinade. Seal bag; turn to coat poultry or meat. Lay flat in a shallow baking pan and freeze up to 3 months.

  3. To serve, thaw in refrigerator 24 to 48 hours or until no longer icy. Drain poultry or meat, discarding marinade. Cook poultry or meat as desired.

Nutrition Facts (per serving)

49 Calories
5g Fat
1g Carbs
Nutrition Facts
Servings Per Recipe 8
Calories 49
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 146mg 6%
Total Carbohydrate 1g 0%
Vitamin C 0.2mg 1%
Calcium 2mg 0%
Iron 0.1mg 1%
Potassium 4mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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