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Roasted Bell Peppers

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 pepper)

Ingredients

  • 4 large bell peppers (about 2 pounds)

Nutrition Information

  • calories 44
  • caloriesfromfat 6 %
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 1.5 g
  • carbohydrate 10.6 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 3.3 mg
  • calcium 15 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until thoroughly blackened.

  3. Immediately place peppers in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers; discard skins. Chop peppers according to recipe directions.