6 Serves
51 Mins
In a medium saucepan, heat the olive oil over medium heat. Add the diced red bell peppers and sweet peppers, seasoning with salt and black pepper. Sauté until the peppers are tender, approximately 6 minutes.
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Vitamin E
1 mg / 15 mgVitamin K
49 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
55 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
145 mg / 1,250 mgPotassium
264 mg / 4,700 mgSodium
432 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
4 g / 28 gSugar
18 g / 50 gSaturated Fat
5 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Stir in the white vinegar, sugar, honey, and mustard seeds. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 20 to 25 minutes, or until the jam has thickened and most of the liquid has evaporated.
Preheat your oven to 190°C. Prepare a small baking dish or cast iron pan by coating it with nonstick spray.
Place the Brie cheese in the prepared pan and bake for 15 minutes, or until the cheese is soft and gooey.
Remove the Brie from the oven and immediately top with the prepared red pepper jam. Garnish with toasted pine nuts and fresh parsley, then serve warm with pita bread or crackers.
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