Directions:
- Preheat broiler.
- Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
- Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut pepper halves into 1/2-inch-wide strips.
- Heat oil in a large nonstick skillet over medium-high heat. Add capers, rosemary, thyme, and garlic; sauté 1 minute.
- Reduce heat to medium. Add sherry; cook 1 minute. Add pepper strips and salt; cook 2 minutes or until thoroughly heated. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.15 Kcal (277 kJ) | ||
| Calories from fat | 21.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 4% | |
|---|---|---|---|
| Sodium | 183.29mg | 8% | |
| Potassium | 206.31mg | 4% | |
| Total Carbs | 9.6g | 3% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 0.13g | 0% | |
| Vitamin C | 182.1mg | 303% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 77.2mg | 429% | |
| Calcium | 13mg | 1% | |
| Amount Per 100 g | |||
| Calories | 28.33 Kcal (119 kJ) | ||
| Calories from fat | 9.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 4% | |
|---|---|---|---|
| Sodium | 78.51mg | 8% | |
| Potassium | 88.37mg | 4% | |
| Total Carbs | 4.11g | 3% | |
| Sugars | 2.92g | 27% | |
| Dietary Fiber | 1.03g | 10% | |
| Protein | 0.06g | 0% | |
| Vitamin C | 78mg | 303% | |
| Vitamin A | 1.9mg | 151% | |
| Iron | 33.1mg | 429% | |
| Calcium | 5.6mg | 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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