Tangy Marinated Red Peppers


"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 113 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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