Directions:
- Grill peppers over high heat for 15 minutes or until skin is charred, turning often. Place the peppers into brown paper or plastic bag. Let stand at room temperature for about 30 minutes until cool enough to handle.
- Peel away charred skin with paring knife under cold running water. Remove and discard seeds and stems. Drain peppers on paper towels. Cut into thin strips.
- Place pepper strips into a large bowl. Add oil, Worcestershire, hot sauce, vinegar, garlic and olives. Toss well to coat evenly. Sprinkle with cheese just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.27 Kcal (679 kJ) | ||
| Calories from fat | 122.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 21% | |
|---|---|---|---|
| Cholesterol | 5.56mg | 2% | |
| Sodium | 561.3mg | 23% | |
| Potassium | 198.44mg | 4% | |
| Total Carbs | 8.29g | 3% | |
| Sugars | 5.51g | 22% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 122.9mg | 205% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.7mg | 282% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 81.49 Kcal (341 kJ) | ||
| Calories from fat | 61.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 21% | |
|---|---|---|---|
| Cholesterol | 2.79mg | 2% | |
| Sodium | 281.88mg | 23% | |
| Potassium | 99.66mg | 4% | |
| Total Carbs | 4.17g | 3% | |
| Sugars | 2.76g | 22% | |
| Dietary Fiber | 1.05g | 8% | |
| Protein | 0.58g | 2% | |
| Vitamin C | 61.7mg | 205% | |
| Vitamin A | 1.5mg | 99% | |
| Iron | 25.4mg | 282% | |
| Calcium | 27.4mg | 5% | |
* 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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