Roasted Bell Peppers in Sweet Onion Marinade

Bell Peppers in Sweet Onion Marinade – sweet peppers that are full of flavor borrowed from the marinade of vinegar, garlic and sweet onion.

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 in Sweet Onion Marinade as well. While the mini peppers win in presentation, I think regular sized peppers would have to win in taste. They have more flesh to them and when you bite into one, they have a different mouth feel then the baby ones.

I served these Bell Peppers in Sweet Onion Marinade 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 Peppers in Sweet Onion Marinade dinner.

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Roasted Bell Peppers in Sweet Onion Marinade

5 from 1 vote

A simple roasted peppers recipe. Peppers marinated in a sweet onion marinade.

Author: Marina | Let the Baking Begin!

Course: Appetizer

Cuisine: Ukrainian

Keyword: roasted peppers

Calories: 162 kcal

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 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 350°F, 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 1 tsp salt, 5 Tbsp vinegar, 1 minced garlic & 3 Tbsp 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 1/2 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 Facts

Roasted Bell Peppers in Sweet Onion Marinade

Amount Per Serving (4 g)

Calories 162 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 595mg26%

Potassium 365mg10%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 9g10%

Protein 2g4%

Vitamin A 3965IU79%

Vitamin C 160mg194%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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