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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


6 each green bell peppers
3 each garlic cloves
½ cup vinegar
1 x salt
to taste


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 506% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 4g
Vitamin A 13% Vitamin C 243%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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