Roasted Peppers

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Roasted Peppers
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
131
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie131 cal.(6 %)
Protein2.15 g(2 %)
Fat9.89 g(9 %)
Carbohydrates11.6 g(8 %)
Sugar added0 g(0 %)
Roughage4.25 g(14 %)
Vitamin A92.5 mg(11,563 %)
Vitamin D0 μg(0 %)
Vitamin E0.92 mg(8 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.68 mg(14 %)
Vitamin B₆0.56 mg(40 %)
Folate25 μg(8 %)
Pantothenic acid0.25 mg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C201 mg(212 %)
Potassium437.5 mg(11 %)
Calcium25 mg(3 %)
Magnesium25 mg(8 %)
Iron0.85 mg(6 %)
Iodine2.5 μg(1 %)
Zinc0.32 mg(4 %)
Saturated fatty acids1.16 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 kilogram Bell pepper (red, orange, yellow)
40 milliliters sunflower oil
salt
How healthy are the main ingredients?
salt

Preparation steps

1.

Step 1, 2, 3

2.

Preheat oven to 220°C (425°F) or preheat broiler.

3.

Rinse peppers, pat dry, halve and remove core, seeds and ribs. Cut peppers lengthwise into quarters.

4.

Step 4, 5, 6

5.

Brush a large baking sheet with oil. Place pepper pieces, skin-side up, on baking sheet. Bake or broil, watching carefully, on the top rack of the oven until peppers are soft and the skin is blackened and bubbled, 5-10 minutes.

6.

Step 7, 8

7.

Remove peppers from the oven. Cover with a damp tea towel and let cool.

8.

Step 9, 10

9.

Remove peppers from baking sheet. With a paring knife, peel off skin. Season peppers with a little salt.

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