Directions:
- Cut peppers into quarters, removing the seeds. Trim the corners off the ends so the pepper lays relatively flat on baking dish (it chars the peppers more evenly!).
- Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes. (Hint: I usually take each pepper out when done and continue with the rest until all are charred).
- Once removed from the heat, immediately place peppers in a bowl and cover with plastic wrap. Steam for about 10 minutes (this cools the peppers slightly and makes it easier for the peel to fall off). Uncover and peel off charred skins.
- Combine rest of ingredients and chill for at least 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.17 Kcal (654 kJ) | ||
| Calories from fat | 104.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.58g | 18% | |
|---|---|---|---|
| Cholesterol | 44.6mg | 15% | |
| Sodium | 144.37mg | 6% | |
| Potassium | 212.69mg | 5% | |
| Total Carbs | 5.26g | 2% | |
| Sugars | 2.05g | 8% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 12.01g | 24% | |
| Vitamin C | 41.7mg | 69% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 15.4mg | 85% | |
| Calcium | 27.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 103.62 Kcal (434 kJ) | ||
| Calories from fat | 69.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 18% | |
|---|---|---|---|
| Cholesterol | 29.59mg | 15% | |
| Sodium | 95.79mg | 6% | |
| Potassium | 141.13mg | 5% | |
| Total Carbs | 3.49g | 2% | |
| Sugars | 1.36g | 8% | |
| Dietary Fiber | 1.08g | 6% | |
| Protein | 7.97g | 24% | |
| Vitamin C | 27.6mg | 69% | |
| Vitamin A | 0.6mg | 30% | |
| Iron | 10.2mg | 85% | |
| Calcium | 18.1mg | 3% | |
* 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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