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Red & Yellow Pepper Salad

Healthycooking's picture
  Yellow bell peppers 2 1⁄2 Pound (1.15 Kilogram, 5 Large Peppers)
  Red bell pepper 8 Ounce, seeded and chopped diced (Large Ones)
  Minced jicama 76 Gram, minced (2/3 Cup)
  Minced cilantro 2 Tablespoon
  White distilled vinegar 25 Milliliter (1 1/2 Tablespoon)
  Honey 1 Teaspoon
  Ground red cayenne pepper 1⁄8 Teaspoon (Or To Taste)

1. Set 4 of the yellow bell peppers upright, then cut off the top quarter of each. Remove and discard seeds from pepper shells; set shells aside. Cut out and discard stems from top pieces of peppers; then dice these pieces and transfer to a large non-metal bowl.
2. Seed and dice remaining yellow bell pepper and add to bowl. Then add red bell pepper, jicama, cilantro, vinegar, honey, and ground red pepper; mix gently.
3. Spoon pepper mixture equally into pepper shells. (At this point, you may cover and refrigerate salad for up to 4 hours.)

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 432 Calories from Fat 28

% Daily Value*

Total Fat 3 g5.1%

Saturated Fat 0.43 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 49.3 mg2.1%

Total Carbohydrates 98 g32.6%

Dietary Fiber 19.5 g78.2%

Sugars 15.3 g

Protein 15 g29.6%

Vitamin A 228.2% Vitamin C 3989.5%

Calcium 17.2% Iron 40%

*Based on a 2000 Calorie diet

Red & Yellow Pepper Salad Recipe