Marinated Sweet Peppers

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 1 1/4 Cup white vinegar
  • 1 Cup cold water
  • 6 garlic cloves , pressed
  • 1/2 Cup granulated sugar
  • 2 Tbsp salt
  • 1 1/2 Lb mini bell peppers
  • 2 Tbsp cooking oil to saute
  • 1 Cup chopped fresh parsley , divided
  • 1 Cup chopped fresh dill , divided
Mix together ingredients for the marinade, vinegar, water, garlic sugar and salt. Stir until sugar dissolves then set aside.

Wash and dry mini bell peppers. Heat oil in a large skillet over medium heat. Sauté peppers until sides look golden (8­10 min). Beware of oil splatter, use oil splatter guard or a lid. Remove peppers from the skillet and let them cool.

Place half of the parsley and dill on the bottom of a 1/2 gal jar (or similar container). Tightly fill it with peppers. Pour marinade over the bell peppers and finish by adding the remaining herbs on top. Cover jar with lid and marinate 24 hours before serving.
Calories
140 Cal
Fat
5.1 g
Carbs
21 g
Protein
1.1 g
Fiber
1.6 g
Sugar
18 g
Cholesterol
0 mg
Sodium
2400 mg


Nutrients

Fiber     1.6 g
Fat     5.1 g
Sugar     18 g
Carbs     21 g
Protein     1.1 g
Calories     140 Cal

Fats

Fat, Poly     1.5 g
Fat, Mono     2.8 g
Fat, Sat     0.4 g
Fat, Trans     0 g
Fat, Percent     34 %

Vitamins

Vitamin, K     170 mcg     140 %
Vitamin, A     1300 IU     43 %
Vitamin, B12     0 mcg     0 %
Niacin     0.7 mg     4.1 %
Riboflavin     0 mg     3.5 %
Vitamin, C     35 mg     38 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     17 %
Vitamin, E     1 mg     6.6 %
Panto, Acid     0.2 mg     3.2 %
Choline     5.2 mg     1 %
Thiamin     0.1 mg     6.5 %

Minerals

Calcium     32 mcg     3.2 %
Phosphorus     27 mg     3.8 %
Magnesium     16 mg     3.7 %
Copper     0.1 mcg     10 %
Fluoride     28 mcg     710 %
Zinc     0.3 mg     2.5 %
Cholesterol     0 mg     0.1 %
Sodium     2400 mg     160 %
Selenium     0.9 mcg     1.7 %
Manganese     0.2 mg     3.2 %
Potassium     170 mg     3.7 %
Iron     1.1 mg     14 %