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Roasted Red Peppers

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Ingredients
  Red bell peppers 4
  Olive oil 1⁄3 Cup (5.33 tbs)
  Balsamic vinegar 2 Tablespoon
  Pepper 1 Pinch
  Garlic 1 Clove (5 gm), minced
Directions

1. Roast peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a plastic bag; close top and let sit 5 to 10 minutes. Remove skins under running water.
2. Cut peppers in half, lengthwise, holding them over a bowl to catch juice. Remove seeds and stem. Tear or cut lengthwise into strips 1/2 to 1 inch wide. Put in a serving bowl or dish.
3. In a small bowl whisk together pepper juice, olive oil, vinegar, pepper, and garlic. Pour over peppers.
4. Serve immediately or marinate at room temperature for several hours.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 207 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8.8 mg0.4%

Total Carbohydrates 10 g3.2%

Dietary Fiber 2.7 g10.7%

Sugars 6.4 g

Protein 1 g2.7%

Vitamin A 79.2% Vitamin C 269.7%

Calcium 1.3% Iron 4%

*Based on a 2000 Calorie diet

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Roasted Red Peppers Recipe