Red Pepper Confit

Confit is a French term for something cooked in fat – the most well known being duck confit, which is duck legs cooked in duck fat. But I’m thinking that the term is used a little more loosely these days, because I’m starting to see more vegetable confits.

One vegetable confit I’ve made is with piquillo peppers, based on a Spanish recipe, so I’m using that as inspiration today to make a red pepper confit with over-the-counter roasted red bell peppers. Piquillo peppers are fabulous, but honestly, I’m not sure I could tell the difference between roasted piquillos and roasted red bell peppers in a blind taste test.

For this confit, I’m not using duck fat, but olive oil. It’s a good way a have a vegetarian option for anyone stopping by around New Year’s. This confit is an easy recipe, and it stores for quite a while in the refrigerator, assuming there’s any left over. So here’s my recipe, and I must say, it’s pretty darn good and addicting!

Confit of Red Bell Peppers

2 – 16 ounce jars roasted red bell peppers, whole or in pieces
2 tablespoons olive oil
1 teaspoon salt
2 large cloves garlic, thinly sliced
Few grindings black pepper
Olive oil

Preheat the oven to 300 degrees Fahrenheit. Drain the roasted red bell peppers well in a colander, then lay them on paper towels and blot them dry.

Place the peppers in a jar of a food processor. Add 2 tablespoons of olive oil and the salt, and blend, but not until it’s smooth – we’re not making baby food. It shouldn’t be chunky, but there should be some texture to the mixture.


This recipe makes about 6 cups of confit, so choose what size baking dishes to use. I used two smaller heat-proof dishes so I could freeze one while serving the confit in the other. (But I’d personally use only one dish fairly shallow dish if I was expecting extra folks over.)

Place the baking dishes on a jelly-roll baking pan. Pour the red bell pepper mixture into your baking dishes. Divide the sliced garlic between the dishes, and top with a few grindings of black pepper. Then carefully pour olive oil onto the red bell pepper mixture until it covers it by at least 1/4 inch.


Cover the dishes tightly with foil. Place in the oven and cook for exactly one hour. Turn off the oven and remove the foil, but leave the baking dishes in the oven to cool slightly, for about 30 minutes. Then remove them from the oven to continue cooling.

If you’re having the confit right away, serve warm, with a little serving spoon. If not, let it completely cool, cover again with foil, and refrigerate.

Serve the confit with hearty seedy crackers, pita breads, or crostini, as part of an hors d’oeuvres platter. I served mine as is, but it’s also fabulous paired with cheese – especially a creamy goat cheese.

The confit would also be fabulous in a panini, or processed with white beans for a roasted red bell pepper-flavored white bean dip. So many options!

note: I sprinkled the crostini in the photos with chopped fresh rosemary and it was really good. Next time I might stick a fresh rosemary sprig in with the baking confit…


By Published On: December 30th, 201338 Comments on Red Pepper Confit

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Our Growing Paynes December 30, 2013 at 10:12 AM - Reply

    This would be a great addition to a tapas menu. :)

  2. thesinglegourmetandtraveller December 30, 2013 at 10:14 AM - Reply

    Wonderful recipe. Must have the most fabulous taste.

  3. Haley December 30, 2013 at 10:14 AM - Reply

    I love confit! And thank you for specifying that it is typically duck confit. This is a lovely vegetarian option.

    • chef mimi December 30, 2013 at 11:58 AM - Reply

      Thanks Haley! This confit and some white bean dip/hummus and it’s a meal fit for a King!

  4. StefanGourmet December 30, 2013 at 10:28 AM - Reply

    I love grilled bell peppers so this confit must be lovely. I haven’t found any jarred bell peppers that I like. I would love to, because I don’t like peeling them myself. The ones I’ve found have vinegar and that destroys the lovely flavor.

    • chef mimi December 30, 2013 at 11:57 AM - Reply

      That is so interesting! They’re very easy to find here. Vinegar would be terrible, you’re right! Well I know you can get roasted piquillo peppers at… I’m not sure if that helps you!

  5. dedy oktavianus pardede December 30, 2013 at 10:44 AM - Reply

    Lovin the consentrated pepper flavour on the confit….
    i guess i’ll enjoying your party appetizer then chef!!!

  6. foodbod December 30, 2013 at 11:19 AM - Reply

    Looks lovely 😍

  7. Shanna Koenigsdorf Ward December 30, 2013 at 11:35 AM - Reply

    I loved the recipe, Mimi. And also the confit education. Thank you.
    :-) Shanna

  8. apuginthekitchen December 30, 2013 at 1:00 PM - Reply

    Love cooking confit, it’s delicious. The crostini looks amazing.

  9. chefmo73 December 30, 2013 at 2:02 PM - Reply

    That looks amazing.

    • chef mimi December 30, 2013 at 3:37 PM - Reply

      If you love roasted red bell peppers, it is pretty amazing!

      • chefmo73 December 30, 2013 at 3:40 PM

        I love it. I have a similar recipe, but yours sounds much more intriguing

      • chef mimi December 30, 2013 at 3:51 PM

        And it’s so simple. You could definitely play around with seasonings as well…

  10. eliotthecat December 30, 2013 at 2:56 PM - Reply

    Holy Jamoly but this looks delicious.

  11. yummychunklet December 30, 2013 at 2:59 PM - Reply

    Looks bright and delicious!

    • chef mimi December 30, 2013 at 3:36 PM - Reply

      If you love roasted red bell peppers…

  12. Butter, Basil and Breadcrumbs December 30, 2013 at 3:31 PM - Reply

    Oh wow. This looks so delicious….and definitely calls for a glass of wine to go with. I’m making this tomorrow night for sure… <3

  13. My French Heaven December 30, 2013 at 5:28 PM - Reply

    Never thought of a veggie confit. I guess the caramelized tomatoes I make so often would qualify… Now I need to think of a good recipe that Emma would enjoy :)

    • chef mimi December 31, 2013 at 8:04 AM - Reply

      I can assure you she won’t eat frog legs… But there should be plenty of seafood from which to choose! Happy new year Stephane!

  14. richardmcgary December 30, 2013 at 9:45 PM - Reply

    Nice looking confit, Mimi, and I bet it tasted fabulous.

    • chef mimi December 31, 2013 at 8:03 AM - Reply

      It’s pretty wonderful, if you love roasted red bell peppers! Happy New Year to both of you!

  15. Johnny Hepburn December 30, 2013 at 9:56 PM - Reply

    Now I know what to use those jars of antipasto grilled peppers for. And I’ve never made any sort of confit. Definitely would add the rosemary. Good with citrus hummus and crispy salad I would’ve thought. Nice recipe!

    • chef mimi December 31, 2013 at 8:03 AM - Reply

      It does go so well with a white bean dip. A salad would definitely make a meal. Thanks!

  16. sallybr December 31, 2013 at 7:43 AM - Reply

    Looks absolutely fabulous! I can imagine how deep the flavor gets… like you, i love piquillo peppers but also doubt I could tell the difference from the regular red bell peppers. Still I love their flavor and always have a jar around….

    Hope you are enjoying the last day of the year!

    • chef mimi December 31, 2013 at 8:02 AM - Reply

      Oh, I love goat cheese-filled piquillo peppers… Happy New Year Sally!

  17. trixfred30 December 31, 2013 at 9:47 AM - Reply

    A delicious looking creation made all the more delicious by your choice of food processor!!

  18. Faith (An Edible Mosaic) January 1, 2014 at 7:39 AM - Reply

    I love the idea of a vegetable confit. This looks so tasty, and it is so pretty…it’s definitely the perfect appetizer!

    Wishing you a very Happy New Year!

    • chef mimi January 1, 2014 at 8:14 AM - Reply

      Thank you Faith! It’s an honor you stopped by!

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