Marinated Roast Peppers

50 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

6	each	green bell peppers
3	each	garlic cloves	mashed
1/2	cup	vinegar
1	x	salt	to taste

Directions

Cook peppers in a moderate oven or directly over a gas flame.

Turn frequently to ensure even cooking on all sides.

When the skins are charred and black, they are done.

To peel, place peppers immediately into a plastic bag and seal closed, cover with a towel and let stand for 30 minutes.

Peel off the skins and rinse in cold water, pat dry.

Cut off the tops and remove seeds.

Cut lengthwise into 4 or 5 pieces and arrange on a serving dish.

Combine the rest of the ingredients, pour over peppers and refrigerate for several hours.

Serve at room temperature.

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Nutrition Facts

Serving Size 215g

Amount per Serving

Calories 50 6% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 7mg	0%
Total Carbohydrate 11.0g	4%
Dietary Fiber 3.0g	13%
Sugars 4.0g
Protein 2.0g	4%

Vitamin A	13%		Vitamin C	243%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Beef in Costume for Halloween

Presentation was unique and will surprise any guests. Especially when you first cut into the pumpkin and juices start dribbling out and they can see the colorful contents inside. I used a red, green and yellow bell pepper for more color. The sauce had a creamy feel in the mouth and the vegetables and beef had baked tastes. I used 1/2 teaspoon of thyme and added extra fresh ground pepper when serving. Will definitely make it again next time I have company and add some pineapple. I think the addition of sweet overtones of pineapple along with the olives will make this a 5 star recipe.

Reviewed by sean