Pepperoncini Bread

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Pepperoncini Bread
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
688
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie688 cal.(33 %)
Protein20 g(20 %)
Fat19 g(16 %)
Carbohydrates109 g(73 %)
Sugar added0 g(0 %)
Roughage11.9 g(40 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E12 mg(100 %)
Vitamin K10.9 μg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.6 mg(43 %)
Folate123 μg(41 %)
Pantothenic acid1.5 mg(25 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C301 mg(317 %)
Potassium706 mg(18 %)
Calcium171 mg(17 %)
Magnesium80 mg(27 %)
Iron3 mg(20 %)
Iodine17 μg(9 %)
Zinc1.7 mg(21 %)
Saturated fatty acids3 g
Uric acid44 mg
Cholesterol4 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
4 small Ciabatta
300 grams yellow Pepperoncini
300 grams red Pepperoncini
2 garlic cloves
1 Tbsp freshly chopped Basil
2 Tbsps olive oil
1 Tbsp freshly grated Parmesan
salt
cayenne pepper
vegetable oil (for greasing)
How healthy are the main ingredients?
olive oilParmesanBasilgarlic clovesaltcayenne pepper

Preparation steps

1.

Cut ciabatta in half.

Preheat the oven to 220°C (approximately 425°F).

2.

Rinse pepperoncinis, cut in half, remove seeds and ribs and place on an oiled baking sheet, skin-side up. Roast for about 10 minutes, until skin blisters and is slightly black. Remove from oven and cover with a damp kitchen towel. Allow to cool and peel, then cut into large pieces.

Peel and mince garlic. Combine garlic, basil, olive oil and Parmesan. Season with salt and cayenne pepper and spread onto bread. Serve warm. 

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