Directions:
- Place whole peppers on a broiler pan; broil 4 in. from the heat until skins blister, about 2-3 minutes. With tongs, rotate peppers slightly. Continue broiling and rotating until all sides are blistered and blackened.
- Immediately place peppers in a brown paper bag. Close bag and let stand for 15-20 minutes. Peel off the charred skin and discard. Remove stem and seeds. Cut peppers into 1/4-in. wide strips.
- In a large bowl, whisk the oil, parsley, garlic, oregano and salt. Add peppers; toss to coat. Cover and chill for 3-4 hours. Serve on lettuce if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.12 Kcal (859 kJ) | ||
| Calories from fat | 168.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.69g | 29% | |
|---|---|---|---|
| Sodium | 103.33mg | 4% | |
| Potassium | 272.03mg | 6% | |
| Total Carbs | 7.84g | 3% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 1.36g | 3% | |
| Vitamin C | 156.1mg | 260% | |
| Iron | 0.2mg | 1% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 144.47 Kcal (605 kJ) | ||
| Calories from fat | 118.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.17g | 29% | |
|---|---|---|---|
| Sodium | 72.78mg | 4% | |
| Potassium | 191.59mg | 6% | |
| Total Carbs | 5.52g | 3% | |
| Sugars | 3.38g | 19% | |
| Dietary Fiber | 1.78g | 10% | |
| Protein | 0.96g | 3% | |
| Vitamin C | 110mg | 260% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.2mg | 2% | |
* 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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