SWEET BABY PEPPERS RECIPES

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GRILLED BABY PEPPERS WITH OREGANO VINAIGRETTE | RECIPES ...



Grilled Baby Peppers with Oregano Vinaigrette | Recipes ... image

Sweet baby bell peppers grill up beautifully when skewered and tossed in a flavorful vinaigrette. There's no need to remove the stems or seeds first. Just grill them whole and simply cut off the stems as you eat the peppers (or hold the stems in your hand and bite off the peppers). If you don't have skewers, cook them in a grill pan.

Provided by WEIGHTWATCHERS.COM

Categories     Appetizers

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 7

4 spray(s) Cooking spray
1 tsp Fresh oregano finely chopped, plus more for garnish
1 tsp Olive oil
0.5 tsp White wine vinegar
0.5 tsp Garlic salt
0.5 tsp Ground cumin
1 pound(s) Sweet mini baby bell pepper(s)

Steps:

  • Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.
  • In large bowl, whisk 1 tsp oregano, oil, vinegar, garlic salt, and cumin. Add bell peppers and toss to coat. Divide bell peppers among 6 long metal or wooden skewers, threading each pepper crosswise.
  • Grill bell peppers, turning once, until evenly charred, 4 to 5 minutes per side. Garnish with more oregano. Serve warm or at room temperature.
  • Serving size: 1 skewer

Nutrition Facts : Calories 13 kcal

PICKLED SWEET PEPPERS | BETTER HOMES & GARDENS



Pickled Sweet Peppers | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 4 cups

Number Of Ingredients 7

9 - 10 ounce miniature sweet peppers (yellow, red and orange), halved and seeded if desired
2 fresh jalapeno peppers, seeded if desired, and thinly sliced*
1 cup water
1 cup white vinegar
¼ cup sugar
2 tablespoons pickling spices
1?½ tablespoons salt

Steps:

  • Place peppers in a large heat-proof bowl; set aside.
  • In a medium stainless steel or non-reactive saucepan combine water, vinegar, sugar, pickling spices, and salt. Cook, stirring occasionally, over medium heat until sugar and salt have dissolved.
  • Pour hot vinegar mixture over peppers; cool. Transfer to a 2-quart glass container with a lid. Cover and refrigerate for at least 1 hour or up to 1 month.

Nutrition Facts : Calories 9 calories, CarbohydrateContent 2 g, SodiumContent 141 mg, SugarContent 1 g

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