Marinated Roast Peppers
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
green bell peppers
|
|
| 3 | each |
garlic cloves
mashed |
|
| ½ | cup |
vinegar
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
green bell peppers
|
|
| 3 | each |
garlic cloves
mashed |
|
| 118 | ml |
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.
