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Pickled Roasted Peppers
Source: Enlitened Kosher Cooking by Nechama Cohen

Homemade pickled roasted fresh red peppers.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 88.5
Total Carbs 13.8 g
Dietary Fiber 2.1 g
Sugars 10.2 g
Total Fat 4.6 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 110.4 mg
Protein 1.0 g
Sodium 10.1 mg
Dietary Exchanges
1 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  red bell peppers, sliced
6 each  medium garlic cloves
1 tbsp  olive oil
0 1/4 cup  vinegar
0.125 cup  cold water
2 tbsp  sweetener (sugar substitute)
1 pinch  salt and pepper
2 each  cooking oil, 0.33 second spray
Roasted Red Peppers
  1. Line a large baking pan or cooking sheet with baking paper sprayed with non-stick olive oil cooking spray. Cut off tops of the peppers. Slice peppers in half and remove seeds and white membrane.
  2. Place cut side down on the baking paper and spray liberally. Place on middle shelf in oven and broil on high (or bake at 500 degree F) until tops become blistered and bubbly -between 15-20 minutes. It is ok if they turn a bit black.
  3. Place peppers in a large zip-lock bag and allow to stand 10-15 minutes. Rinse peppers under cold running water to remove all the skin.
  4. Store refrigerated in a jar or container until ready to use.
  1. Add the sliced garlic to the container of red peppers.
  2. Whisk together the remaining ingredients and pour over the vegetables. Close cover and shake well. Refrigerate.

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