Baked Bell Peppers with Lemon and Coriander

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Baked Bell Peppers with Lemon and Coriander
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
132
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie132 cal.(6 %)
Protein2 g(2 %)
Fat11 g(9 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E6.3 mg(53 %)
Vitamin K27.5 μg(46 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.5 mg(36 %)
Folate111 μg(37 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C242 mg(255 %)
Potassium374 mg(9 %)
Calcium22 mg(2 %)
Magnesium26 mg(9 %)
Iron0.9 mg(6 %)
Iodine2 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.5 g
Uric acid23 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 yellow Bell pepper
2 red Bell pepper
1 organic lemon
½ tsp Coriander
4 Tbsps olive oil
salt
cayenne pepper
How healthy are the main ingredients?
olive oillemonsaltcayenne pepper

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.

2.

Rinse and halve peppers, remove seeds and ribs, and cut into strips. With a sharp knife, cut off peel and white pith from lemon, then cut fruit into pieces. In a mortar and pestle, coarsely crush coriander seeds. In a bowl, stir together coriander and oil. Mix in peppers and lemon pieces, season with salt and cayenne and transfer to prepared baking sheet. Bake until peppers are tender, about 15 minutes. Serve warm or at room temperature, as desired.

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