Marinated Peppers
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
638
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 1.32 g | (1 %) | ||
| Fat | 71.25 g | (61 %) | ||
| Carbohydrates | 6.74 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 73.91 mg | (9,239 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.47 mg | (4 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.93 mg | (8 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 17.38 μg | (6 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 101.33 mg | (107 %) | ||
| Potassium | 239.91 mg | (6 %) | ||
| Calcium | 22.22 mg | (2 %) | ||
| Magnesium | 14.42 mg | (5 %) | ||
| Iron | 0.68 mg | (5 %) | ||
| Iodine | 1.19 μg | (1 %) | ||
| Zinc | 0.23 mg | (3 %) | ||
| Saturated fatty acids | 9.51 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 4 garlic cloves
- 1 handful parsley
- salt
- 300 milliliters olive oil (to fill)
Preparation steps
1.
Preheat the oven to 220 ° C top heat.
2.
Rinse all peppers, halve and remove seeds and ribs. Place onto a lined with parchment paper baking sheet, skin side up, and roast in preheated oven at 220°C (approximately 425°F) for about 10-15 minutes on the top rack or until skin is blackened and blistered.
3.
Remove peppers from the oven, place a wet paper towel over peppers and cool. Peel skin with a sharp knife and cut peppers into bite-sized pieces.
4.
Peel garlic cloves and chop finely. Rinse parsley and chop finely. Combine peppers with garlic and parsley and season with salt. Place into rinsed jars and fill up to the brim with olive oil. Seal well and refrigerate for at least 2 days before serving.
