Roasted Capsicums

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Roasted Capsicums
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
84
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie84 kcal(4 %)
Protein1.02 g(1 %)
Fat7.2 g(6 %)
Carbohydrates5.52 g(4 %)
Sugar added0 g(0 %)
Roughage2.02 g(7 %)
Vitamin A44.03 mg(5,504 %)
Vitamin D0 μg(0 %)
Vitamin E0.44 mg(4 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.27 mg(19 %)
Folate11.9 μg(4 %)
Pantothenic acid0.12 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C95.68 mg(101 %)
Potassium208.25 mg(5 %)
Calcium11.9 mg(1 %)
Magnesium11.9 mg(4 %)
Iron0.4 mg(3 %)
Iodine1.19 μg(1 %)
Zinc0.15 mg(2 %)
Saturated fatty acids1 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
4 red peppers
2 tablespoons olive oil
How healthy are the main ingredients?
olive oil

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Spread out the peppers in a roasting tin, drizzle with oil and season with salt and pepper.
3.
Roast in the oven for at least 40 minutes or until blackened in places and starting to collapse.
4.
To remove the skins, immediately transfer the peppers to a heatproof bowl and cover with clingfilm. Leave to steam for at least 10 minutes or until they're cool enough to handle, then peel away the skins and remove the stalks and seeds.
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