Roasted Bell Peppers
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation
Calories:
161
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 207 mg | (218 %) | ||
| Potassium | 362 mg | (9 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 kilogram mixed Bell pepper
- 4 garlic cloves
- 1 bunch parsley
- 1 bunch Basil
- 1 lemon
- 8 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Halve bell peppers, remove seeds, rinse, pat dry and place cut-side down on a baking sheet. Broil under a preheated oven broiler (watching carefully) until skin is browned and begins to blister.
2.
Remove bell peppers from the oven and cover with a damp kitchen towel. Peel garlic and cut into thin slices. Rinse the parsley and basil and pluck leaves.
3.
Remove the skins from the warm bell peppers and cut the flesh into chunks. Arrange bell peppers on a serving dish and top with parsley and basil leaves.
4.
Sprinkle garlic slices over the serving dish. Squeeze lemon, mix with oil and season with salt and pepper. Pour over the bell peppers, cover and marinate for 6 hours before serving.
