Directions:
- Place pepper halves, cut side down, on a foil-lined baking sheet.
- Bake at 425 degrees for 20 minutes or until skin bubbles.
- Let stand in a brown paper bag 30 minutes and then peel skin.
- Cut into strips.
- Toss together peppers, olives, oil, vinegar, onion, capers, garlic, basil, oregano and pepper.
- Cover and chill up to 1 day ahead of serving.
- Serve on lettuce leaves and top with feta cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.69 Kcal (417 kJ) | ||
| Calories from fat | 62.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 11% | |
|---|---|---|---|
| Cholesterol | 4.17mg | 1% | |
| Sodium | 157.54mg | 7% | |
| Potassium | 210.04mg | 4% | |
| Total Carbs | 7.32g | 2% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 1.77g | 4% | |
| Vitamin C | 114.9mg | 192% | |
| Iron | 0.5mg | 3% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 87.26 Kcal (365 kJ) | ||
| Calories from fat | 54.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 11% | |
|---|---|---|---|
| Cholesterol | 3.65mg | 1% | |
| Sodium | 137.9mg | 7% | |
| Potassium | 183.86mg | 4% | |
| Total Carbs | 6.41g | 2% | |
| Sugars | 3.9g | 18% | |
| Dietary Fiber | 1.97g | 9% | |
| Protein | 1.55g | 4% | |
| Vitamin C | 100.6mg | 192% | |
| Iron | 0.4mg | 3% | |
| Calcium | 40.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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