Fees Marinated Peppers

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

6 pepper (s), mixed red and yellow, possibly also orange
1 small onion (s), red
0.5 teaspoon ½ honey, milder, more liquid
4 teaspoons lemon juice
4 tablespoon olive oil, mild
salt and pepper

Instructions

Quarter and core the 6 peppers and place them skin side up on a baking sheet lined with baking paper. Roast at 200°C (392°F) on the top shelf, or place on a preheated grill, for 20-25 minutes until the skins are completely blackened. Remove from heat, cover with a damp tea towel, and let cool for 10-15 minutes until you can handle them comfortably.
While the peppers roast, finely dice the red onion and transfer to a bowl. Add ½ teaspoon honey, 4 teaspoons lemon juice, and 4 tablespoons olive oil. Mix well to combine, then season with salt and pepper to taste.
Peel the charred skin off the cooled peppers and discard. Halve the pepper pieces if they are too large. Add them to the dressing, mix well, and let steep for at least 30 minutes before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.