Marinated BellaFina Peppers
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
1.5 lb BellaFina peppers
2 tbsp oil to sauté
1 cup chopped parsley divided
1 cup chopped dill divided
6 pressed garlic cloves
6 tbsp sugar
2 tbsp salt
1¼ cup white vinegar
1 cup cold water
Wash and dry BellaFina peppers. Preheat 2 tbsp oil in a large skillet over medium heat. Saute peppers until sides look golden (8-10 min). Beware of oil splatter, use oil splatter guard or a lid. Remove peppers from the skillet and let them cool.
For the marinade, mix together 1 cup water, 1¼ cup vinegar, 6 pressed garlic cloves, 6 tbsp of sugar, & 2 tbsp of salt. Place ½ cup of parsley, ½ cup of dill on the bottom of a ½ gallon jar (or similar container). Tightly fill it with peppers.
Pour marinade over the bell peppers and finish with remaining herbs on top. Marinade at least overnight in the refrigerator before serving.
Adapted from natashaskitchen.com