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Roasted Peppers
Source: dLife

Yellow and red peppers roasted in balsamic vinegar.

Prep Time: 10 minutes
Cook Time: 12 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
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 0.0 g
Unsaturated Fat 0.0 g
Potassium 257.7 mg
Protein 1.2 g
Sodium 100.5 mg
Dietary Exchanges
, 1 1/2 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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3 each  medium red bell peppers
3 each  medium yellow bell peppers
2 tbsp  balsamic vinegar
0 1/4 tsp  salt
  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.

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