Roasted Peppers

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 23
  • Calories from fat: 16%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.8g
  • Carbohydrate: 4.9g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 101mg
  • Calcium: 6mg


  • 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


  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.
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