Try this Charred Peppers with Peaches recipe, or contribute your own.
Suggest a better description1. Preheat broiler. Line broilig pan (without rack) with foil. Cut each pepper lenghwise in half; discard stem and seeds. Arrange peppers, cut side down, in pan. Place brioling pan in brioler 5-6 inches from heat soucrce and broil peppers until charred and blistered, about 8 to 10 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. (Alternate: put sliced peppers into pan and broil until charred and blistered. Place peppers in a small ziplock baggie and zip it up. Steam at room temperature.) 2. Remove peppers from foil. Peel off skin and discard. Cut peppers lengthwise into 1/2-inch-wide strips. 3. In bowl, stir peppers with remaining ingredients except peaches. Cover and refrigerate if not serving right away. 4. To serve, peel, pit, and slice peaches; stir into pepper mixture. Serve at room temperature. Makes about 3 cups or 4 first-course servings. NOTES : Is very nice tasting with grilled, marinated chicken or fish. Can also be served as a salad on a bed of lettuce (Boston or Bibb.) Recipe by: Good Housekeeping Aug1997 Posted to JEWISH-FOOD digest V97 #240 by sooz3@juno.com (Suzan D Herskowitz) on Aug 27, 1997
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 26 | ||
Calories from Fat: 10 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 128mg | 3 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 3.8g | ||
Protein 0.6g | 1 % | |
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: 26
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