Grilled Peppers

6 Reviews
100% would make this recipe again

Peppers may be either oven 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.

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Preparation : 5 min Cooking : 10 min Standing : 30 min
170 calories/serving

Ingredients

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]

Before you start

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.

Method

  1. Cut the peppers in half or quarters, removing the seeds and the stalks, then put them on an oiled baking sheet, turning them to coat thoroughly with oil.
  2. Put the sheet under a preheated broiler 7-10 cm from the heat, and cook 5-6 min turning the peppers once, until they are soft and browned in spots. Alternatively, arrange the peppers on the hot grill, and cook them until golden-brown, turning once.
  3. Peppers should be peeled before serving. To ease this operation, cover or wrap the peppers in aluminum foil or in a paper bag, and let cool down a few minutes (the moisture kept under the cover will help lift the peel).
  4. Season with salt and pepper to taste just before serving. Drizzle with extra virgin olive oil, then serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

170

Fat

16 g

25 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

7 g

2 %

Fibre

2 g

7 %

Sugars

4 g

Net Carbs

5 g

Protein

1 g

Vitamin A

33 %

Vitamin C

280 %

Calcium

1 %

Iron

4 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin C, Vitamin E
Good source of  :
Vitamin B6, Vitamin K
Source of  :
Manganese, Niacin, Omega-3, Omega-6, Vitamin B2
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats ½
More info
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Reviews

6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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