Directions:
- Roast the peppers whole under a broiler, stovetop, or grill, turning occasionally until the skins blister and chars all over, about 7 to 8 minutes on each side. When pepper skin is black, place peppers in a paper grocery bag, and let steam to loosen the skins for about 15 minutes. Rip back the edges of the grocery bag and peel the blackened skin off the peppers right into the bag for easy clean up. Remove the seeds and tear each pepper into 6 sections. Put the peppers on a platter and drizzle with olive oil. Season with salt and pepper, to taste. Serve with slices of Pecorino and fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.55 Kcal (1434 kJ) | ||
| Calories from fat | 157.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.55g | 27% | |
|---|---|---|---|
| Cholesterol | 34.6mg | 12% | |
| Sodium | 396.93mg | 17% | |
| Potassium | 173.75mg | 4% | |
| Total Carbs | 37.36g | 12% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 8.97g | 18% | |
| Vitamin C | 157.9mg | 263% | |
| Vitamin A | 3.9mg | 132% | |
| Iron | 67.1mg | 373% | |
| Calcium | 7.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 139.81 Kcal (585 kJ) | ||
| Calories from fat | 64.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.17g | 27% | |
|---|---|---|---|
| Cholesterol | 14.12mg | 12% | |
| Sodium | 162.01mg | 17% | |
| Potassium | 70.92mg | 4% | |
| Total Carbs | 15.25g | 12% | |
| Sugars | 2.42g | 24% | |
| Dietary Fiber | 2.11g | 21% | |
| Protein | 3.66g | 18% | |
| Vitamin C | 64.4mg | 263% | |
| Vitamin A | 1.6mg | 132% | |
| Iron | 27.4mg | 373% | |
| Calcium | 3.2mg | 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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