Ingredients
- 1 tbsp coconut oil
- 3 large peppers 1 yellow, 1 red, 1 green, seeds removed and thinly sliced
- ⅔ cup 5 fl oz. non-fat Greek yogurt
- 6 tsp xylitol
- 1 tsp sea salt
- ¼ tsp white pepper
- 2 tbsp white wine vinegar
How to Make It
- Heat the coconut oil in a pan and sauté the sliced peppers for 5 minutes until barely starting to soften. Remove the pan from the heat and leave to cool.
- In a bowl, whisk the remaining ingredients together well. Once peppers have cooled, pour the marinade over the peppers and gently toss until well coated.
