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Broiled Peppers with Peaches
Source: dLife

Broiled red and yellow peppers in a salad with peaches.

Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 53.5
Total Carbs 5.1 g
Dietary Fiber 1.1 g
Sugars 2.4 g
Total Fat 3.6 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 165.7 mg
Protein 0.8 g
Sodium 148.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  large yellow bell pepppers
1 each  medium red bell peppers
1 tbsp  olive oil
2 tsp  fresh lemon juice
0 1/2 tsp  ground cumin
0 1/4 tsp  salt
0.125 tsp  ground cayenne (red pepper)
  1. Preheat broiler.
  2. Remove rack from broiler pan, line pan with foil.
  3. Cut yellow and red peppers in half lengthwise, throw out stem and seeds. Place cut side down on broiler pan.
  4. Using your hand, flatten each pepper in half, broil 5-6 inches from heat until skins are charred and blistered, about 10 minutes.
  5. Carefully remove pan, and wrap foil around peppers (use caution, they will be hot), allowing them to steam at room temperature until cool enough to handle, about 15 minutes.
  6. Remove peppers from foil, peel off skin and throw out. Cut into 1/2 inch strips lengthwise; pat dry with paper towels.
  7. In a bowl, mix the peppers with the olive oil, lemon juice, cumin, salt, and cayenne pepper. Cover and refrigerate if not serving immediately.
  8. Before serving, peel, pit, and slice peaches, stir well into pepper mixture and serve room temperature.

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