Marinated peppers are a family favorite. My grandma used to make these and she passed along the recipe to my mother, so I've been eating these since I was young. Green peppers are plentiful right now, so it's a good time of year to prepare a batch.
Wash and cut peppers into quarters. Remove and discard the seeds and any fibrous lining. Place all pepper pieces in a pot of boiling water. Boil for a few minutes until the skin colors turn from vivid green to an olive color. You should be able to pierce the skin with a fork, but you don't want the peppers to be soggy. Remove and drain all water. Immediately place a layer of warm peppers in the bottom of a sturdy glass jar and pour some Italian salad dressing over them. Add another layer of peppers and another dose of salad dressing. Repeat until you're out of both ingredients. Allow the jar to cool several minutes before placing in the refrigerator to keep. The peppers should be allowed to marinate for a minimum of 24 hours (in the refrigerator) before consuming, allowing flavors to blend for optimal flavor. Gently stir jar before serving.
I used eight green peppers and one bottle of Good Seasons Italian dressing that I'd prepared for my batch. Bottled Italian dressing works fine, too, so it doesn't have to be Good Seasons. These peppers make a great side with a sandwich for lunch (they're particularly good with grilled cheese) and are rich in vitamins A and C.
May your day be rich in blessings!
