Toasted Baguette with Bell Peppers
(Percentage of daily recommendation)
|Calorie||546 cal.||(26 %)|
|Protein||17.07 g||(17 %)|
|Fat||12.77 g||(11 %)|
|Carbohydrates||93.35 g||(62 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0.34 g||(1 %)|
|Vitamin A||86.94 mg||(10,868 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.13 mg||(1 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0.03 mg||(3 %)|
|Niacin||0.17 mg||(1 %)|
|Vitamin B₆||0.01 mg||(1 %)|
|Folate||1.35 μg||(0 %)|
|Pantothenic acid||0.08 mg||(1 %)|
|Biotin||0.24 μg||(1 %)|
|Vitamin B₁₂||0.03 μg||(1 %)|
|Vitamin C||0.18 mg||(0 %)|
|Potassium||19.8 mg||(0 %)|
|Calcium||16.54 mg||(2 %)|
|Magnesium||1.35 mg||(0 %)|
|Iron||5.54 mg||(37 %)|
|Zinc||0.07 mg||(1 %)|
|Saturated fatty acids||4.5 g|
Preheat the broiler in the oven and line a baking sheet with parchment paper.
Rinse the bell peppers, cut in half, remove the seeds and ribs and cut into 2 cm wide strips (approximately 3/4 inch). Place in a bowl, drizzle with olive oil and season with a little salt.
Distribute the peppers on the baking sheet and broil for 7-10 minutes until the skins start to brown. Remove from the oven and allow to cool.
Preheat the oven to 180°C (approximately 350ºF).
Bake the baguette slices for about 5 minutes until crispy. Allow to cool briefly, shower with cheese and place 2-3 pieces of pepper on each.
Serve garnished with the sprouts.