Directions:
- Roast peppers over an open flame or in broiler turning frequently until skins are blistered.
- Place in a plastic bag then close top and let sit 10 minutes.
- Remove skins under running water then cut peppers in half holding over a bowl to catch juice.
- Remove seeds and stem then tear lengthwise into strips and put in serving dish.
- In a small bowl whisk pepper juice, olive oil, vinegar, herbs and garlic then pour over peppers.
- Serve immediately or marinate at room temperature several hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.26 Kcal (420 kJ) | ||
| Calories from fat | 83.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 14% | |
|---|---|---|---|
| Sodium | 4mg | 0% | |
| Potassium | 79mg | 2% | |
| Total Carbs | 3.85g | 1% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 61.2mg | 102% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.3mg | 141% | |
| Calcium | 6.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 112.62 Kcal (472 kJ) | ||
| Calories from fat | 93.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 14% | |
|---|---|---|---|
| Sodium | 4.49mg | 0% | |
| Potassium | 88.73mg | 2% | |
| Total Carbs | 4.32g | 1% | |
| Sugars | 3.19g | 11% | |
| Dietary Fiber | 0.89g | 3% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 68.8mg | 102% | |
| Vitamin A | 1.7mg | 49% | |
| Iron | 28.4mg | 141% | |
| Calcium | 7.5mg | 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.
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