These peppers can be tossed into a pasta dish or served as a nonfat topping for a grilled steak or chicken breast.

Sandra Day
Recipe by Cooking Light May 1995

Gallery

Credit: Howard L. Puckett; Styling: Connie Formby

Recipe Summary

Yield:
3 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

23 calories; calories from fat 16%; fat 0.4g; saturated fat 0.1g; mono fat 0g; poly fat 0.2g; protein 0.8g; carbohydrates 4.9g; fiber 1.5g; cholesterol 0mg; iron 1.2mg; sodium 101mg; calcium 6mg.
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