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Pickled Peppers

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 each sweet red bell peppers
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2 each sweet yellow bell peppers
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2 each green bell peppers
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1 cup olive oil, extra-virgin
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3 tablespoons white wine vinegar
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Ingredients

Amount Measure Ingredient Features
2 each sweet red bell peppers
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2 each sweet yellow bell peppers
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2 each green bell peppers
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237 ml olive oil, extra-virgin
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45 ml white wine vinegar
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Directions

Preheat the oven. Roast the peppers on a baking tray for 20 minutes, turning once after 10 minutes.

Leave to cool.

Remove skins, stalks and seeds. Cut peppers intolarge pieces.

Mix the oil and vinegar together in a jug. Pour this mixture into the bottom of a vlean, sterilised jar and fill with the peppers in layers of alternating colour (photo shows three layers - green bottom, red middle, yellow top - in a square, clamp-top jar).

Finish with a layer of oil to cover the peppers completely and seal.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 53192% from fat
 % Daily Value *
Total Fat 54g 84%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 45% Vitamin C 491%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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