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Suggest a better descriptionFROM MY GARDEN SHOW #5520 Roast peppers by placing whole pepper on a broiler sheet or a grill. Turn frequently until all sides are blackened. Place peppers in a brown paper bag or a bowl covered with plastic wrap. This will steam the pepper and make the skin easy to remove. Remove skin. Slice and arrange in a colorful display on a platter. Drizzle with olive oil, balsamic vinegar and garnish with basil sprigs. Posted to EAT-L Digest 03 Sep 96 From: Connie Anderson
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 126 | ||
Calories from Fat: 45 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.1mg | 0 % | |
Potassium 726.2mg | 19 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 16g | ||
Protein 3.6g | 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: 126
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