Directions:
- Core and seed peppers.
- Cut lengthwise into 4 or 5 thick strips. If you're planning on serving the peppers as dippers, don't core them, just cut them lengthwise through the stem and cut each half pepper into thirds, keeping a sliver of the stem intact.
- Place pepper strips and oil in a bowl and toss to coat.
- Arrange peppers slices, cut-side up, on a large baking sheet.
- Sprinkle lightly with salt and pepper to taste.
- Roast in a preheated 450° oven for 30 minutes or until peppers are tender and slightly browned on the edges.
- Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 25.73 Kcal (108 kJ) | ||
| Calories from fat | 16.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 3% | |
|---|---|---|---|
| Sodium | 1.52mg | 0% | |
| Potassium | 43.43mg | 1% | |
| Total Carbs | 1.97g | 1% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 0.49g | 2% | |
| Vitamin C | 39.5mg | 66% | |
| Vitamin A | 1mg | 33% | |
| Iron | 16.8mg | 93% | |
| Calcium | 2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 50.27 Kcal (210 kJ) | ||
| Calories from fat | 32.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 3% | |
|---|---|---|---|
| Sodium | 2.96mg | 0% | |
| Potassium | 84.86mg | 1% | |
| Total Carbs | 3.86g | 1% | |
| Sugars | 2.89g | 6% | |
| Dietary Fiber | 0.96g | 2% | |
| Vitamin C | 77.1mg | 66% | |
| Vitamin A | 1.9mg | 33% | |
| Iron | 32.8mg | 93% | |
| Calcium | 3.9mg | 0% | |
* 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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