Roasted Peppers

Author: Canadian Living

Sweet red bell peppers double for the luscious piquillo peppers of Spain. Serve these with the steak, as they do in northeastern Spain.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 3 sweet red peppers
  • 2 banana peppers
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

Method

Place red and hot banana peppers on grill over medium-high heat; close lid and grill, turning often, until charred and blackened, about 20 minutes. (Or halve and seed peppers; broil, skin side up, until blackened.) Let cool.

Peel and seed peppers; cut into wide strips. Arrange on flat serving platter. (Make-ahead: Cover and refrigerate for up to 24 hours.) Drizzle with oil; sprinkle with salt.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 73 mg
  • Protein trace
  • Calories 42.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 127.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Peppers

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