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
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
- Folate 3.0
- Vitamin A 17.0
- Vitamin C 127.0
