Roasted Bell Peppers in Sweet Onion Marinade

If being a vegetarian means eating something like this, then it might not be such a bad idea after all!

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I posted a recipe for the mini bell peppers in the past, but now wanted to add a recipe for these meaty and delicious bell peppers as well. While the mini peppers win in presentation, I think regular sized peppers would have to win in taste. They just have more flesh to them and when you bite into one, they have a different mouth feel then the baby ones.

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I served mine with baked yellow potato, drizzled with some salted butter and sprinkled with cheese. I have been trying to stay away from starchy foods and instead replace my diet with fresh veggies and some protein. This evening I really wanted a potato so, I skipped the meat and had myself a delicious potato and bell pepper dinner.

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Roasted Bell Peppers in Sweet Onion Marinade

5 from 1 reviews
Serves: 4 servings

Ingredients

  • 4 bell peppers (various colors)
  • 1 large sweet onion
  • 5 tbsp vinegar
  • 3 tbsp olive oil
  • 1 tsp salt (to taste)
  • 1 clove garlic, pressed
  • 3 tbsp chopped parsley

Instructions

  1. Roast washed bell peppers in the oven at 350F, rotating on each side until the skin puffs up and peppers brown up slightly.
  2. Remove into a dish and cover with lid or plastic wrap. Let sit for 10-15 minutes (to make the peeling easier).
  3. Peel and chop the onion. Rinse it under cold running water to remove any bitterness.
  4. Add salt, vinegar, garlic & oil, mix & set aside.
  5. Once the peppers are cool enough to handle, peel each pepper removing the skin, but leaving the stem(optional) (for presentation only).
  6. Line a dish with ½ the prepared onions, place the peeled peppers on top. Cover with the rest of the onions. Let sit for 1-2 hours, refrigerated.
  7. *The peppers can be eaten right away, but are better once they have marinated and absorbed some of the aromatic onion and the vinegar.

Nutrition Information

  • Serving size: 1 bell pepper

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