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Recipe by
Peppers in oil are a classic Italian appetizer, perfect to serve during an aperitif or as an accompaniment to cheese or cured meats. They are sweet peppers of different colors preserved in olive oil, wine vinegar, garlic, and chili pepper.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Take firm peppers, wash them, remove the core and seeds, and cut them into thin strips
Step 2 of 6: Bring 100 cl of vinegar, 100 cl of water, and salt to a boil in a saucepan, then add the peppers
Step 3 of 6: Cook for a few minutes, then drain and let cool
Step 4 of 6: Arrange them in jars, pressing well and adding chopped garlic, chili pepper, and parsley
Step 5 of 6: Cover with oil and wait one day before closing so the oil settles and, if needed, add more
Step 6 of 6: Store for 15 days before enjoying
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In gray: not detected
| Average values | Per serving380 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 412 kJ98 kcal | 108 kJ26 kcal |
| Fat | 0.8 g | 0.21 g |
| of which saturated fatty acids | 0.19 g | 0.05 g |
| Carbohydrates | 14.55 g | 3.83 g |
| of which sugars | 11.78 g | 3.1 g |
| Fibre | 3.72 g | 0.98 g |
| Protein | 2.43 g | 0.64 g |
| Salt | 0.08 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
