Roasted Red Peppers
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
149
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 42.5 μg | (71 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 103 mg | (3 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 red Long pepper
- ½ cup olive oil
- ½ lemon (juice)
- 6 cloves new season garlic cloves (roughly chopped)
- ½ cup parsley (roughly chopped)
Product recommendation
For a gentler flavor, gently cook the garlic in a little olive oil until soft before adding to the dish. If no new season garlic is available, do the same with stored garlic.
Preparation
Kitchen utensils
2 große Pots mit Deckel, 1 Sieve, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 große Skillet, 1 Wooden spoon, 1 Measuring cups, 1 hohe Bowl, 1 Immersion blender, 1 Fine grater, 1 Egg piercer, 1 Fork
Preparation steps
1.
Heat the grill. Put the peppers under the grill, turning frequently, until the skins are charred all over.
2.
Place the peppers in a large bowl, cover with cling film and let cool for 15 minutes.
3.
Remove and discard the skins, stalks and seeds from the peppers.
4.
Blend the olive oil with the lemon juice, season with salt and pepper and mix well with the peppers.
5.
Arrange on a serving plate and scatter with the garlic and parsley.
