Vermicelli With Roasted Peppers Recipe
Ingredients
| Bell peppers | 4 Medium (1 Green, 1 Red, 1 Yellow, And 1 Orange Or Purple Or Any Combination Available) | |
| Water/Nonfat chicken broth / vegetable broth / wine | 1⁄4 Cup (4 tbs) | |
| Garlic | 2 Clove (10 gm), minced | |
| Balsamic vinegar | 2 Tablespoon | |
| Red pepper flakes | 1 Pinch | |
| Ground basil | 1⁄2 Teaspoon | |
| Vermicelli | 8 Ounce, cooked al dente and well drained in a colander | |
| Chopped fresh parsley | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1015 Calories from Fat 52
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 0.41 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 46 mg1.9%
Total Carbohydrates 202 g67.5%
Dietary Fiber 19.6 g78.6%
Sugars 27.2 g
Protein 35 g70.1%
Vitamin A 98.1% Vitamin C 877.3%
Calcium 13.2% Iron 46.5%
*Based on a 2000 Calorie diet
Directions
Place peppers on broiler-pan rack.
Roast peppers on upper third of oven until skins are blackened all over, about 20 minutes, turning peppers halfway through the cooking period.
Transfer peppers to a bowl; cover until cool enough to handle.
Peel and seed peppers, cutting them into 72-inch-wide strips, and reserving liquid.
Heat water, broth, or wine in skillet over medium heat.
Add garlic.
Cook and stir over medium heat for 3 minutes.
Add pepper strips, reserved liquid from peppers, balsamic vinegar, red pepper flakes, and basil.
When the liquid begins to sizzle, serve over the cooked vermicelli and sprinkle with parsley.
Chef
