Minted Chutney-Roasted Peppers Recipe

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Minted Chutney-Roasted Peppers
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Ingredients:

Directions:

  1. Cut pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let cool. Peel pepper, and cut into strips.
  2. Combine vinegar, oil, and chutney in a microwave-safe bowl. Microwave on HIGH 1 minute or until chutney dissolves. Stir in caper and mint, and toss with pepper strips. Serve chutney alongside foccacia or other flatbread.
  3. Note: Nutritional analysis includes Sugars 7g.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 57.26 Kcal (240 kJ)
Calories from fat 21.68 Kcal
% Daily Value*
Total Fat 2.41g 4%
Cholesterol 1.22mg 0%
Sodium 90.28mg 4%
Potassium 103.69mg 2%
Total Carbs 7.7g 3%
Sugars 4.13g 17%
Dietary Fiber 1.26g 5%
Protein 0.45g 1%
Vitamin C 78.7mg 131%
Vitamin A 2mg 68%
Iron 45.8mg 255%
Calcium 10.3mg 1%
Amount Per 100 g
Calories 49.96 Kcal (209 kJ)
Calories from fat 18.92 Kcal
% Daily Value*
Total Fat 2.1g 4%
Cholesterol 1.06mg 0%
Sodium 78.78mg 4%
Potassium 90.48mg 2%
Total Carbs 6.72g 3%
Sugars 3.6g 17%
Dietary Fiber 1.1g 5%
Protein 0.4g 1%
Vitamin C 68.7mg 131%
Vitamin A 1.8mg 68%
Iron 40mg 255%
Calcium 9mg 1%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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