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Ingredientes
- 4 x Green bell peppers --
- Â Â Cored/in 8 chunks
- 4 x Red bell peppers -- cored/in
- 8 x Chunks
- 1/8 c. Worcestershire sauce
- 1Â 1/4 c. Ketchup
- 1 can (6oz)
- Â Â Liquid removed
- 1 x Clove garlic -- crushed
- Â Â Black olives -- (pitted),
Direcciones
- Fill a 2-qt saucepan three quarters full with water; bring to a boil then reduce the heat to medium. Add in the peppers and stir gently once.
- After 2-3 min, when the peppers are still quite hard and just beginning to soften, remove them from the saucepan, draining any excess water. In a medium-sized bowl, combine the remaining ingredients. Add in the peppers and toss to coat. Cover and refrigeratefor 1 hour or possibly till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 107 | |
| Calories from Fat 24 | 22% |
| Total Fat 2.71g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 618mg | 26% |
| Potassium 490mg | 14% |
| Total Carbs 20.78g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 16.26g | 11% |
| Protein 2.1g | 3% |
