Directions:
- Seed peppers and cut into strips. Place peppers in a large baking pan. Add garlic cloves. Sprinkle with salt, pepper and half of the lemon juice. Toss slightly to distribute the seasonings.
- Broil on the top rack (closest to the heat source) stirring occasionally until all peppers are soft and some are slightly charred, about 20 min. Place peppers and any accumulated liquid into a bowl or container. Add remaining lemon juice and toss well.
- Serve this salad warm or after it has been refrigerated for at least a few hours. Toss before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.27 Kcal (248 kJ) | ||
| Calories from fat | 0.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 8.46mg | 0% | |
| Potassium | 268.36mg | 6% | |
| Total Carbs | 13.24g | 4% | |
| Sugars | 8.71g | 35% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 0.14g | 0% | |
| Vitamin C | 219.8mg | 366% | |
| Vitamin A | 5.2mg | 173% | |
| Iron | 88.1mg | 489% | |
| Calcium | 16.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 20.32 Kcal (85 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 2.9mg | 0% | |
| Potassium | 91.98mg | 6% | |
| Total Carbs | 4.54g | 4% | |
| Sugars | 2.98g | 35% | |
| Dietary Fiber | 0.9g | 11% | |
| Protein | 0.05g | 0% | |
| Vitamin C | 75.3mg | 366% | |
| Vitamin A | 1.8mg | 173% | |
| Iron | 30.2mg | 489% | |
| Calcium | 5.6mg | 2% | |
* 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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