Directions:
- Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan.
- Preheat broiler
- Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes.
- Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes.
- When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use.
- Cooks' note: Roasted red peppers can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 17.58 Kcal (74 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.78mg | 0% | |
| Potassium | 81.4mg | 2% | |
| Total Carbs | 3.7g | 1% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 0.93g | 4% | |
| Vitamin C | 74mg | 123% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 31.5mg | 175% | |
| Calcium | 3.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 19 Kcal (80 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3mg | 0% | |
| Potassium | 88mg | 2% | |
| Total Carbs | 4g | 1% | |
| Sugars | 3g | 11% | |
| Dietary Fiber | 1g | 4% | |
| Vitamin C | 80mg | 123% | |
| Vitamin A | 2mg | 62% | |
| Iron | 34mg | 175% | |
| Calcium | 4mg | 0% | |
* 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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