Directions:
- Cut peppers in 1/4 strips.
- Heat oil in large skillet over high heat until very hot.
- Add peppers and saute until they begin to colour in some places.
- Reduce heat and season with salt to taste.
- Cover pan and cook 10 minutes, or until peppers are softened.
- Increase heat and add balsamic vinegar.
- Stir and toss peppers until vinegar is evapourated.
- Remove from heat.
- Stir in basil,parsley and garlic.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.81 Kcal (343 kJ) | ||
| Calories from fat | 63.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 3.92mg | 0% | |
| Potassium | 79.21mg | 2% | |
| Total Carbs | 4.1g | 1% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 0.08g | 0% | |
| Vitamin C | 60.4mg | 101% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.3mg | 140% | |
| Calcium | 7.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 92.6 Kcal (388 kJ) | ||
| Calories from fat | 71.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 11% | |
|---|---|---|---|
| Sodium | 4.44mg | 0% | |
| Potassium | 89.66mg | 2% | |
| Total Carbs | 4.64g | 1% | |
| Sugars | 3.43g | 12% | |
| Dietary Fiber | 0.89g | 3% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 68.3mg | 101% | |
| Vitamin A | 1.7mg | 49% | |
| Iron | 28.6mg | 140% | |
| Calcium | 8.8mg | 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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