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Suggest a better descriptionsalt freshly ground pepper Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into 1/2-inch strips. Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into 1/2-inch thick strips. Rinse and pat dry. Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl. Serve immediately.
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Serving Size: 1 Serving (469g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 524 | ||
Calories from Fat: 414 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46g | 61 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 21.6g | ||
Polyunsanturated Fat 14.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 105.8mg | 4 % | |
Potassium 1283mg | 34 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 19g | ||
Protein 4.7g | 7 % | |
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: 524
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