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Spicy confit peppers

Spicy confit peppers


Make these toast toppers ahead of time for easy antipasti whenever you fancy

  • Feeds 6 Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    144kj 35kcal
  • Fat
    Med 3%
  • Saturates
    Low 1%
  • Sugar
    Med 4%
  • Salt
    Med 7%

% of adult’s reference intake | Carbohydrates per serving : 4g


  • 200g frozen Co-op sliced mixed peppers
  • 6 garlic cloves, sliced
  • 1 rosemary sprig
  • 2 thyme sprigs
  • Zest of ½ lemon
  • 1 red chilli, deseeded and sliced
  • 200ml Co-op extra virgin olive oil
  • Crusty bread and rocket, to serve (optional)


  1. Put the peppers, garlic, herbs, zest, chilli and olive oil in a small pan, ensuring the peppers are submerged in the oil, and season
  2. Cook over a medium-low heat until the peppers start to sizzle, then reduce to low and cook for 20 mins more
  3. Take off the heat and leave to cool completely in the pan, then pour into an airtight sterilised jar
  4. This will keep in the fridge for up to 1 week
  5. To serve, spoon the peppers out of the jar, draining off any excess oil
  6. Arrange on slices of crusty bread with rocket leaves and some seasoning, if you like

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