Marinated Peppers
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 20 min.
Ready in
Calories:
198
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 352 mg | (371 %) | ||
| Potassium | 549 mg | (14 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 red Bell pepper
- 2 yellow Bell pepper
- 2 green Bell pepper
- 3 garlic cloves
- 3 Anchovy fillet
- 1 tsp Caper (jarred)
- 6 Tbsps olive oil
- salt
- peppers (freshly ground)
Preparation steps
1.
Preheat the oven to 220°C(approximately 430°F).
2.
Rinse, halve, and remove the membrane and seeds from the pepers. Place the peppers skin side up on a baking sheet lined with parchment paper. Bake in the oven until the skin has bubbled and blackened. Remove from the oven, top with a damp kitchen towel, and set aside. Peel the peppers, and cut into wide strips.
3.
Peel the garlic. Chop the garlix, anchovies, and drained capers. Mix with the oil, salt, and pepper. Marinate the pepper strips at least 12 hours. Serve with ciabatta as an appetizer.
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