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Suggest a better descriptionPreheat broiler. Broil the peppers, turning frequently, until skin has blackened on all sides. Remove from broiler and immediately put into a large brown paper bag. Seal tightly. Allow peppers to steam in the sealed bag for about 20 minutes or until cool enough to handle. When peppers are cool, remove from bag. Remove the blackened skin, stems and seeds, and cut the peppers, lengthwise into 1/4-inch thick strips. Let strips stand in a colander for at least 3 hours or until most of the moisture has drained off. Combine peppers with oil, raisins, nuts, parsley and if using, garlic. Season to taste with salt and pepper and stir. Allow to marinate for at least 1 hour before serving at room temperature. This recipe yields ?? servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Frank Pelligrino, "Raos Cookbook" From the TV FOOD NETWORK - (Show # CL-9141 broadcast 06-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 12-05-1998 Recipe by: Frank Pelligrino
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Serving Size: 1 Serving (752g) | ||
Recipe Makes: 1 servings | ||
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Calories: 373 | ||
Calories from Fat: 83 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.2mg | 1 % | |
Potassium 1776.5mg | 47 % | |
Total Carbohydrate 66.3g | 20 % | |
Dietary Fiber 16.6g | 66 % | |
Sugars, other 49.7g | ||
Protein 9.4g | 13 % | |
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: 373
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