Try this Raos Roasted Peppers recipe, or contribute your own.
Suggest a better description1. Preheat broiler. 2. Broil the peppers, turning frequently, until skin has blackened on all sides. Remove from broiler and immediately put into a large brown-paper bag. Seal tightly. Allow peppers to steam in the sealed bag for about 20 minutes or until cool enough to handle. 3. When peppers are cool, remove from bag. Remove the blackened skin, stems and seeds, and cut the peppers, lengthwise into 1/4-inch-thick strips. 4. Let strips stand in a colander for at least 3 hours or until most of the moisture has drained off. 5. Combine peppers with oil, raisins, nuts, parsley, and, if using, garlic. Season to taste with salt and pepper and stir. Allow to marinate for at least 1 hour before serving at room temperature. Yields: 6 peppers Air Date 4/28/98 To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Recipe by: the new ?Raos Cookbook.? Posted to MC-Recipe Digest by Barb at PK
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Serving Size: 1 Serving (752g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 372 | ||
Calories from Fat: 83 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 187.1mg | 6 % | |
Potassium 1770.3mg | 47 % | |
Total Carbohydrate 66g | 19 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 49.5g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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