Rainbow Bell Pepper Marmalade – a delicious recipe with green bell pepper, red bell pepper, yellow bell pepper, bell pepper, onion, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash, quarter and seed the bell peppers and cut into thin slices or dice them.
2
Peel, quarter and thinly slice the onion. Add the peppers and onion to the pressure cooker.
3
Add enough water to the pressure cooker to cover the peppers and onion. Bring to a boil over high heat, drain immediately and discard water.
4
Return the peppers and onion to the pressure cooker. Stir in the sugar, salt and vinegar. Lock lid into place.
5
Bring to high pressure and cook for 5 minutes. Remove pan from heat and let sit for 5 minutes.Quickly release any remaining pressure.
6
Remove the lid and return the pan to the heat. Simmer briskly over medium high heat for 6 minutes or until the mixture is thickened.
7
Once cooled, store in the covered container in the refrigerator overnight before using.
425
kcal
Calories
107
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large green bell pepper, 1 large red bell pepper, 1 large yellow bell pepper, 1 large bell pepper (purple or orange), and more.
Yes, Rainbow Bell Pepper Marmalade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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