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dietary

Carb Safe
≤ 30g
Low Carb
≤ 15g
Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)
Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others)
Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Roasted Peppers
 
Source: dLife

Yellow and red peppers roasted in balsamic vinegar.

Rating:
Prep Time: 10 minutes
Cook Time: 12 minutes
Difficulty: INTERMEDIATE

Nutrition Facts

Makes 6 servings
Serving Size: 0.5 cup
Amount Per Serving
Calories 39.2
Total Carbs 8.3 g
Dietary Fiber 1.7 g
Sugars 4.7 g
Total Fat 0.3 g
Saturated Fat 0 g
Unsaturated Fat 0.3 g
Potassium 257.7 mg
Protein 1.2 g
Sodium 100.5 mg
Dietary Exchanges
1 1/4 Vegetable
See the Detailed Nutritional Analysis
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Servings
Ingredients

Directions
1 Slice bell peppers in half lengthwise and take out seeds and membranes. Arrange peppers, cut side down on a foil lined baking sheet; smush with palm of your hand.
2 Place under a hot broiler and cook 12 minutes or until skin is black. Put peppers in a resealable plastic and secure tightly. Let rest 15 minutes.
3 Take peppers out of bag and take off skins and throw away. Slice peppers into strips and toss with vinegar and salt.
Additional Information
These are a great topping for a salad, sandwich, or pasta dish.


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