Marinated Bell Peppers
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 45 min.
Preparation
Calories:
154
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 154 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Bell pepper (red, yellow and green)
- 1 bunch parsley
- 4 Anchovy fillet
- 1 Tbsp Caper
- 3 garlic cloves
- 6 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Preheat the broiler in the oven to 220°C (approximately 425ºF)
Cut the bell peppers in half, remove the core and place with the cut-side down on a baking sheet. Cook under the broiler for 15-20 minutes, until the skin blisters. Remove, cover with a damp kitchen towel, allow to cool and remove the skin. Cut the pulp into strips, keeping the colors separate.
2.
Rinse the parsley and chop finely. Rinse the anchovy fillets in cold water and finely chop the capers. Peel the garlic and cut into thin slices. Mix everything with the olive oil and season with salt and pepper.
Arrange the pepper strips on a plate, drizzle with the olive oil mixture and leave to marinate for 3 hours in the refrigerator before serving.
