Holiday Recipes

Mixed Peppers in Oil

Cooking time: 40 minutes

Makes: Approx 750ml (1¼ pints) – 2 x medium preserving jars

Keep: 3 weeks – 1 month refrigerated


  • 3 red peppers
  • 3 orange peppers
  • 3 yellow peppers
  • 1 tsp dried oregano
  • Sea salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil, plus extra to top up
  • 2 tbsp cider vinegar


Pre-heat the oven to 200C (400F/Gas 6). Put the peppers in a roasting tin and cook for about 25-30 minutes until they begin to char slightly. Remove from the oven, put in a plastic bag and leave to cool. (This will make the skins easier to remove).

Pull away the stalks, remove the skin, deseed and tear or slice the peppers into chunky strips. Put into a bowl with the oregano and season with sea salt and black pepper. Mix the oil with the vinegar, then pour over the peppers and stir carefully.

Spoon the peppers into sterilized jars and add all the juices. Visit our how to pages for information on sterilising jam jars and hygiene.Top up with olive oil to cover completely. Seal, label and store in the fridge. Once opened, keep refrigerated, top with more oil if necessary so the peppers are always covered and use within one month.

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