Photo: Howard L. Puckett; Styling: Connie Formby
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.

How to Make It

Step 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.

Step 2

Peel and discard skins. Cut bell peppers into strips.

Step 3

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

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