Red Peppers in Sweet Mustard Sauce

Difficulty:

Basic
15

minutes

Servings:

4
A recipe allowed in a / / / diet.

How to preserve the bell peppers? Well, one way is to use a sweetened acidic mustard sauce, seasoned with black peppercorns and flavored with bay leaves. Don’t forget the sealable jars. Is this a nutritious and delicious side-dish, or what?

Nutritional Chart

Calories: 291 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 2 g
  • 19 g
  • 30 g

Ingredients Needed for Red Peppers in Sweet Mustard Sauce

⅓ cup vegetable oil
⅓ cup vinegar
3 ounces mustard
black peppercorns
salt
3 ounces sugar
bay leaves
1 pound red bell peppers, cut into strips

How to Make Red Peppers in Sweet Mustard Sauce

  1. Add the oil, vinegar, mustard, and sugar to a pan over low heat. Season with peppercorns and salt.
  2. Cook and continuously stir until it simmers. Season with bay leaves and stir in.
  3. Add the bell peppers and stir them in. Cook and stir for 1-2 minutes more.
  4. Transfer the mixture to a preserving jar, season with more peppercorns and seal.
5
(1)

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

2 thoughts on “Red Peppers in Sweet Mustard Sauce”

Leave a Reply

Your email address will not be published. Required fields are marked *



Scroll to Top