Preheat oven to 400 F. Roast bell pepper for 20 minute. Remove, place in plastic bag and seal. Let cool 10 minutes. Remove skin and chop pepper into 1/4-inch dice. Combine all ingredients and mix well. Place on a sheet of plastic wrap and roll into a cylinder. Refrigerate until serving time. Serve with bread or use to season cooked vegetables. Makes 24 generous 1 tablespoon servings. Posted to MM-Recipes Digest V4 #185 by BobbieB1@aol.com on Jul 18, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (129g)|
|Recipe Makes: 4|
|Calories from Fat: 1229 (100%)|
|Amt Per Serving||% DV|
|Total Fat 137.7g||184 %|
|Saturated Fat 87.1g||435 %|
|Monounsaturated Fat 35.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 364.4mg||112 %|
|Sodium 20.3mg||1 %|
|Potassium 145.2mg||4 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.5g|
|Protein 2.2g||3 %|
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: 1229
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!