Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer.
- Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes.
- Cool peppers for 10 minutes.
- Peel, seed and slice peppers.
- Heat 4 Tablespoons olive oil in large skillet over medium-high heat.
- Add plum tomatoes and garlic.
- Sauté until tomatoes soften, about 5 minutes.
- Add sliced peppers to skillet; sauté about 3 minutes.
- Add cilantro and vinegar.
- Season with salt and pepper.
- Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1009.88 Kcal (4228 kJ) | ||
| Calories from fat | 757.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.22g | 130% | |
|---|---|---|---|
| Sodium | 32.73mg | 1% | |
| Potassium | 1499.3mg | 32% | |
| Total Carbs | 55.23g | 18% | |
| Sugars | 33.66g | 135% | |
| Dietary Fiber | 16.16g | 65% | |
| Protein | 4.56g | 9% | |
| Vitamin C | 747.8mg | 1246% | |
| Vitamin A | 21.2mg | 705% | |
| Iron | 438.4mg | 2436% | |
| Calcium | 71.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 74.86 Kcal (313 kJ) | ||
| Calories from fat | 56.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 130% | |
|---|---|---|---|
| Sodium | 2.43mg | 1% | |
| Potassium | 111.14mg | 32% | |
| Total Carbs | 4.09g | 18% | |
| Sugars | 2.5g | 135% | |
| Dietary Fiber | 1.2g | 65% | |
| Protein | 0.34g | 9% | |
| Vitamin C | 55.4mg | 1246% | |
| Vitamin A | 1.6mg | 705% | |
| Iron | 32.5mg | 2436% | |
| Calcium | 5.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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