Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light August 2002


Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

4 servings (serving size: 1 pepper)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • 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.

  • 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.

Nutrition Facts

44 calories; calories from fat 6%; fat 0.3g; saturated fat 0.1g; poly fat 0.2g; protein 1.5g; carbohydrates 10.6g; fiber 3.1g; iron 0.8mg; sodium 3.3mg; calcium 15mg.