Cut and seed the peppers and cut into large slices. Place these under a hot grill and cook until the skins are blackened. Place the black peppers into a double thickness plastic bag and seal, allowing them to steam. Set aside for thirty minutes. Meanwhile, saute the chopped onion and minced garlic in the olive oil for ten minutes until golden brown. Skin the peppers and chop them roughly. Add to the onion mixture and cook over a low flame for about 10 minutes until they are very soft and mushy. If desired, puree the mixture before adding salt and pepper to taste and 2 tablespoons of heavy cream. Heat gently, do not allow to boil. Serve over hot pasta, with chives sprinkled over the top. Per serving: 121 Calories (kcal); 11g Total Fat; (79% calories from fat); 1g Protein; 5g Carbohydrate; 41mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (234g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 419 (86%)|
|Amt Per Serving||% DV|
|Total Fat 46.6g||62 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 31.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 20.4mg||6 %|
|Sodium 14.8mg||1 %|
|Potassium 391.1mg||10 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 13.7g|
|Protein 4.2g||6 %|
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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: 489
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