Directions:
- Preheat broiler with rack 6 inches away from heat. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil-lined baking sheet. Broil, turning once, 15 minutes or until blackened and charred. Place peppers in a plastic storage bag, and seal. Let stand 15 minutes. Peel and discard skins; cut peppers into strips.
- Combine peppers and remaining ingredients in a large bowl. Transfer to 2 (1-quart) jars, if desired. Will keep in refrigerator up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2151.85 Kcal (9009 kJ) | ||
| Calories from fat | 1930.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 214.55g | 330% | |
|---|---|---|---|
| Sodium | 5125.52mg | 214% | |
| Potassium | 958.26mg | 20% | |
| Total Carbs | 57.19g | 19% | |
| Sugars | 29.99g | 120% | |
| Dietary Fiber | 17.96g | 72% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 716.8mg | 1195% | |
| Vitamin A | 17.8mg | 592% | |
| Iron | 303mg | 1684% | |
| Calcium | 208.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 147.3 Kcal (617 kJ) | ||
| Calories from fat | 132.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.69g | 330% | |
|---|---|---|---|
| Sodium | 350.84mg | 214% | |
| Potassium | 65.59mg | 20% | |
| Total Carbs | 3.91g | 19% | |
| Sugars | 2.05g | 120% | |
| Dietary Fiber | 1.23g | 72% | |
| Protein | 0.33g | 10% | |
| Vitamin C | 49.1mg | 1195% | |
| Vitamin A | 1.2mg | 592% | |
| Iron | 20.7mg | 1684% | |
| Calcium | 14.3mg | 21% | |
* 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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