Peppers may be either roasted or grilled, the choice being a matter of personal preference : roasting is longer, but yields peppers that are more fully cooked hence easier to digest and to purée than if they are grilled. Grilling is quicker and yields firmer peppers.
6 | yellow or red sweet peppers | 1.2 kg | |
2 tbsp | extra virgin olive oil | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Only red and yellow peppers are used in this recipe. They are harvested from the same plant as the green ones but are plumper and sweeter after changing colour since they are picked when fully ripe.
per 1 serving (160 g)
Amount % Daily Value |
Calories 70 |
Fat 4 g 5 % |
Saturated
0.5 g
2 % |
Cholesterol 0 mg |
Sodium 0 mg 0 % |
Carbohydrate 11 g 4 % |
Fibre 2 g 9 % |
Sugars 7 g |
Net Carbs 9 g |
Protein 1 g |
Vitamin A 91 % |
Vitamin C 448 % |
Calcium 1 % |
Iron 5 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 ½ |
Fats | ½ |
First time I have ever cooked or eaten peppers like this, they were delicious! Definitely on my favourite list!
I added a chopped garlic bud and parsley about an hour before serving.
These were Excellent. made just as they say. really nice with the Cod and Scalloped Potatoes.