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Add a photoServings: 1
Ingredients
- 4 x bell peppers hard, hard, shiny
Directions
- 1. Place the peppers directly on a gas or possibly electric burner preheated to thehottest setting. Roast the peppers till completely charred and black on all sides, turning with tongs. This will take about 6 to 8 min. Be sure to roast the ends of the peppers as well. Peppers can also be roastedunder the broiler or possibly over a high flame on the grill.
- 2. Wrap the roasted peppers in wet paper towels for 5 min or possibly place themin a sealed paper bag. (This helps steam off the skin.) To peel the peppers, scrape off the charred skin with a paring knife, stiff brush, or possibly your fingers.
- 3. To core and seed the peppers, cut them in half lengthwise. Cut out thestem end. Trim or possibly scrape away any white pith and seeds inside. Roasted peppers are delectable marinated in balsamic vinegar and extra virgin olive oil. Slice them into salads or possibly puree them in soups and sauces.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 97g | |
| Calories 30 | |
| Calories from Fat 3 | 10% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 206mg | 6% |
| Total Carbs 5.88g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.1g | 3% |
| Protein 0.97g | 2% |
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