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Roasted Peppers

Photo: Howard L. Puckett; Styling: Connie Formby
Yield 3 cups (serving size: 1/2 cup)
These peppers can be tossed into a pasta dish or served as a nonfat topping for a grilled steak or chicken breast.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Peel and discard skins. Cut bell peppers into strips.

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