Roasted Peppers

Roasted Peppers Recipe
Photo: Howard L. Puckett; Styling: Connie Formby
These peppers can be tossed into a pasta dish or served as a nonfat topping for a grilled steak or chicken breast.

Yield:

3 cups (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 23
Caloriesfromfat 16 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 0.8 g
Carbohydrate 4.9 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 101 mg
Calcium 6 mg

Ingredients

3 medium red bell peppers (about 1 1/4 pounds)
3 medium yellow bell peppers (about 1 1/4 pounds)
2 tablespoons balsamic vinegar
1/4 teaspoon salt

Preparation

Cut the bell peppers in half lengthwise, and discard the seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet, and flatten with palm of hand. Broil for 12 minutes or until blackened and charred. Place the peppers in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.

Peel and discard skins. Cut bell peppers into strips.

Combine the roasted bell pepper strips, vinegar, and salt in a bowl, and toss well.

Note:

Sandra Day,

May 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note