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Roasted Peppers With Garlic

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  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 large garlic clove
  • 2 tablespoons extra-virgin olive oil
Servings: 6

  1. Preheat broiler.
  2. Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered, 8 to 12 minutes. (Alternatively, lay whole peppers on their sides on racks of burners of a gas stove and turn flames on high. Char peppers, turning them with tongs, until skins are blackened, 5 to 8 minutes.)
  3. Transfer roasted peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and cut each quarter lengthwise into 2 or 3 strips. Thinly slice garlic and in a bowl toss with peppers, oil, and salt to taste. Marinate peppers, covered and chilled, at least 3 hours and up to 3 days.

Estimated Nutrient Breakdown:

Calories: 420.35
Weight: 642.00g
Total Fat: 28.52g
Saturated Fat: 3.91g
Trans-Fat: g
Monounsaturated Fat: 19.71g
Polyunsaturated Fat: 3.02g
Protein: 6.39g

Cholesterol: 0.00g
Sodium: 18.35g
Calcium: 66.90g
Magnesium: 74.45g
Potassium: 1,311.14g
Iron: 2.97g
Zink: 1.29g
Phosphorus: 158.81

Vit A: 410.86
Vit B1: 0.24
Vit B2: 0.30
Vit B3: 5.68
Vit B6: 1.38
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 28.00


Health Notes: Sugar-Conscious,Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,Immuno-Supportive,
Notes: Wild Food Box beautiful ingredient!!

Author: Epicurious
Tags: Wild Food Box

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