Try this Roasted Red Peppers with Pecans And Yogurt recipe, or contribute your own.
Suggest a better descriptionHeat grill or broiler. Grill or broil peppers until soft but skins are not overly charred, about 10-15 minutes. Put peppers in a brown paper bag or a bowl covered with plastic wrap. When cool enough to handle, remove skins. Leave whole or cut into strips. Season yogurt to taste with salt & pepper and spoon onto 1 large or 6 individual serving plates. Lay peppers over yogurt and sprinkle with pecans and mint. By "Karen C. Greenlee"
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 6 servings | ||
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Calories: 102 | ||
Calories from Fat: 31 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 69.1mg | 2 % | |
Potassium 163.5mg | 4 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 14.4g | ||
Protein 3.7g | 5 % | |
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: 102
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