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🍽️ Marinated Peppers

2503 kcal · 30 min · 4 servings

Ingredients

• 1 kg bell peppers (red and yellow)
• 4 garlic cloves
• 4 anchovy fillets (pickled)
• 1 tsp. lemon zest
• 1 tbsp fresh chopped parsley
• 1 tsp peppercorns (crushed)
• 600 ml olive oil

Instructions

1. 1. Preheat the oven to 240 degrees top heat.
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half lengthwise.
4. 4. Remove the seeds and the white pith.
5. 5. Line a baking tray with baking paper.
6. 6. Place the pepper halves skin-side up on the tray.
7. 7. Bake the peppers in the oven until the skin blisters.
8. 8. Remove the tray from the oven.
9. 9. Cover the hot peppers with a damp cloth.
10. 10. Let the peppers cool down for a short time.
11. 11. Peel the blistered skin off the peppers.
12. 12. Cut the peeled pepper halves in half again.
13. 13. Rinse the jars with boiling water.
14. 14. Distribute the pepper pieces evenly among the prepared jars.
15. 15. Peel the garlic cloves.
16. 16. Roughly chop the garlic cloves.
17. 17. Roughly chop the anchovies.
18. 18. Mix the chopped garlic and anchovies with the parsley.
19. 19. Add pepper and oil to the mixture.
20. 20. Pour the marinade over the pepper pieces in the jars.
21. 21. Make sure the peppers are completely covered by the marinade.
22. 22. Seal the jars tightly.

Nutrition per serving

• kcal: 2503
• Protein: 7 g · Fett/Fat: 271 g · Carbs: 18 g