Directions:
- Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425°F oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.
- Per serving: 88 Calories, 6 grams fat, 3 grams fiber Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.88 Kcal (372 kJ) | ||
| Calories from fat | 49.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 8% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 100.2mg | 4% | |
| Potassium | 141.1mg | 3% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 118.6mg | 198% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.4mg | 280% | |
| Calcium | 76.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 56.01 Kcal (235 kJ) | ||
| Calories from fat | 31.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 8% | |
|---|---|---|---|
| Cholesterol | 3.47mg | 2% | |
| Sodium | 63.14mg | 4% | |
| Potassium | 88.91mg | 3% | |
| Total Carbs | 4.04g | 2% | |
| Sugars | 2.84g | 18% | |
| Dietary Fiber | 0.94g | 6% | |
| Protein | 1.52g | 5% | |
| Vitamin C | 74.8mg | 198% | |
| Vitamin A | 1.9mg | 99% | |
| Iron | 31.8mg | 280% | |
| Calcium | 48.3mg | 8% | |
* 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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