Try this Roasted Bell Peppers recipe, or contribute your own.
Suggest a better description1. Halve, core and seed peppers. Flatten each half slightly with the palm or your hand. Line a baking sheet with foil. 2. Lay the peppers, skin-side up, in a single layer on the baking sheet. Place under a preheated broiler, about 3" from the heat source, and broil until skins are charred black. Remove to a paper or plastic bag; seal well for about 15 minutes to steam peppers. Slip off and discard charred skins. Per whole pepper: 39 calories, 3 grams fat, no cholesterol. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Halve (82g) | ||
Recipe Makes: 4 | ||
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Calories: 25 | ||
Calories from Fat: 2 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.3mg | 0 % | |
Potassium 173mg | 5 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 3.2g | ||
Protein 0.8g | 1 % | |
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: 25
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