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Basil Roasted Peppers Recipe
|Red bell peppers||6|
|Olive oil||5 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Chopped basil||2 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 953 Calories from Fat 687
% Daily Value*
Total Fat 78 g119.5%
Saturated Fat 10.6 g53.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 526.8 mg22%
Total Carbohydrates 57 g19%
Dietary Fiber 17.5 g70%
Sugars 32.2 g
Protein 10 g20%
Vitamin A 506.8% Vitamin C 1634.9%
Calcium 15.8% Iron 33.2%
*Based on a 2000 Calorie diet
Rinse peppers thoroughly.
Place peppers on baking sheet and broil until almost completely black, turning peppers to char evenly.
Remove from oven and place in a large plastic bag.
Seal and set aside for 20 to 30 minutes.
Remove peppers from bag and rinse under cool running water.
Remove and discard skin, core, seeds and veins.
Blot dry on paper towels.
Cut into 1/2 inch-wide strips.
In a bowl, combine remaining ingredients.
Add peppers and mix well.
Cover and refrigerate several hours.
Drain and discard marinade.