Grilled Peppers
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
152
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 293 mg | (308 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Bell pepper (red, yellow, orange)
- 4 Tbsps olive oil
- 4 Tbsps White vinegar
- 2 garlic cloves
- salt
- freshly ground peppers
- sugar
- fresh thyme (for garnish)
Preparation steps
1.
Rinse bell peppers, cut in half and remove seeds and ribs. Place bell peppers in the oven skin side up. Cook bell peppers under preheated oven broiler, watching carefully, for 15 minutes or until the skin turns black and blistered. Remove from oven and leave to cool covered with a damp cloth.
2.
In a bowl whisk together oil and vinegar. Peel garlic, chop coarsely and season with salt, pepper and sugar.
3.
Remove skin of bell peppers with a small knife and cut into wedges. Mix wedges with oil and vinegar marinade and serve on a plate garnished with thyme.
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