Try this Roast Pepper Marinated with Fennel Seed recipe, or contribute your own.
Suggest a better descriptionQuarter and deseed the peppers. Grill, skin side uppermost, until slightly charred. Place in a plastic bag and seal for 5-10 minutes until cooled. Peel off the skin and slice into wide strips. For the marinade, blend together the olive oil, anchovy essence, lemon juice, crushed Fennel Seeds, Pepper and Garlic. Pour over the peppers. Allow to stand for 1-2 hours and serve at room temperature.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 4 servings | ||
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Calories: 64 | ||
Calories from Fat: 26 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.1mg | 0 % | |
Potassium 273.3mg | 7 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 5.7g | ||
Protein 1.3g | 2 % | |
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: 64
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