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Tangy Marinated Red Peppers

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"Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads."
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8 h 40 m servings 109 cals
Original recipe yields 40 servings (2 quarts)

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  1. In a large saucepan, mix distilled white vinegar, SPLENDA(R) Granulated Sweetener, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
  2. Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.


  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 3 tablespoons peppers

Nutrition Facts

Per Serving: 109 calories; 11.1 g fat; 1.9 g carbohydrates; 0.6 g protein; < 1 mg cholesterol; 392 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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