1. Roast the bell pepper on an open flame on the stovetop or broil in the oven, then place in a brown paper bag.
2. When cool, peel the skin off the pepper, cut in halt, remove the seeds and stem, and place in a food processor with the pine nuts, garlic olive oil and rosemary.
3. Toast the Manna bread, spread on cream cheese and top with pepper spread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 262 | ||
Calories from Fat: 231 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 16mg | 5 % | |
Sodium 50.1mg | 2 % | |
Potassium 222.3mg | 6 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 4.8g | ||
Protein 3g | 4 % | |
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: 262
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