Roast Pepper and Chicken Recipe

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Roast Pepper and Chicken
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  1. Roast the peppers and cover them with a clean towel when done. When soft, peel the skin and slice them. Keep the juice too.
  2. Fry the chicken legs and add garlic.
  3. Add the onion and continue frying.
  4. Add the tomato paste and tomato sauce.
  5. Le it boil a little than add the peppers with the juice. Season.
  6. Let it boil on low. When chicken is done add parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 491.61 Kcal (2058 kJ)
Calories from fat 177.27 Kcal
% Daily Value*
Total Fat 19.7g 30%
Cholesterol 241.15mg 80%
Sodium 916.58mg 38%
Potassium 1057.7mg 23%
Total Carbs 20.91g 7%
Sugars 11.16g 45%
Dietary Fiber 3.49g 14%
Protein 51.72g 103%
Vitamin C 127mg 212%
Vitamin A 3mg 99%
Iron 53.7mg 299%
Calcium 57.6mg 6%
Amount Per 100 g
Calories 96.05 Kcal (402 kJ)
Calories from fat 34.63 Kcal
% Daily Value*
Total Fat 3.85g 30%
Cholesterol 47.11mg 80%
Sodium 179.08mg 38%
Potassium 206.65mg 23%
Total Carbs 4.09g 7%
Sugars 2.18g 45%
Dietary Fiber 0.68g 14%
Protein 10.1g 103%
Vitamin C 24.8mg 212%
Vitamin A 0.6mg 99%
Iron 10.5mg 299%
Calcium 11.3mg 6%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
  • 12

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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