Notes: From Orange County Register Cooks note: Some markets sell roasted red bell peppers in jars. Or, to roast bell peppers, line a baking sheet or jelly-roll pan with aluminum foil, using enough foil so that you have extra on the sides. Place peppers in a single layer on top of foil. Broil 6-8 inches below broiler element. Rotate to char on all sides. Remove from oven and draw up sides of foil to enclose peppers. Allow to rest 5 minutes. Open foil. When peppers are cool enough to handle, peel and seed. 1. Place all ingredients in food processor. Process until smooth. If desired, garnish with a sprig of fresh parsley or basil. Yield: About 1 cups Posted to recipelu-digest by email@example.com (Nadia I Canty) on Mar 28, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (514g)|
|Recipe Makes: 1|
|Calories from Fat: 707 (80%)|
|Amt Per Serving||% DV|
|Total Fat 78.6g||105 %|
|Saturated Fat 43.9g||219 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 249.5mg||77 %|
|Sodium 741.3mg||26 %|
|Potassium 949mg||25 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 24.8g|
|Protein 17.1g||24 %|
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Calories per serving: 879
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