Directions:
- In a small bowl, combine oil, cumin, garlic, salt and pepper. Let stand 2 hours or refrigerate overnight.
- Broil the peppers on a baking sheet lined with foil. Turn the peppers periodically until all sides are blackened. Place the peppers in a bowl and cover with plastic wrap (or place the peppers inside a paper bag). Let steam 15 minutes or so. Skins should slip off easily. Remove seeds. Slice peppers lengthwise.
- Combine oil marinade and peppers in a glass bowl or jar. Let peppers absorb flavors for 1 hour or for a couple days in refrigerator.
- Serve as part of an antipasto plate or with goat cheese and sliced baguette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.54 Kcal (417 kJ) | ||
| Calories from fat | 84.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.42g | 14% | |
|---|---|---|---|
| Sodium | 196.79mg | 8% | |
| Potassium | 76.7mg | 2% | |
| Total Carbs | 3.51g | 1% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 0.13g | 0% | |
| Vitamin C | 59.5mg | 99% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.4mg | 141% | |
| Calcium | 8.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 116.73 Kcal (489 kJ) | ||
| Calories from fat | 99.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 14% | |
|---|---|---|---|
| Sodium | 230.78mg | 8% | |
| Potassium | 89.95mg | 2% | |
| Total Carbs | 4.11g | 1% | |
| Sugars | 2.62g | 9% | |
| Dietary Fiber | 0.96g | 3% | |
| Protein | 0.16g | 0% | |
| Vitamin C | 69.8mg | 99% | |
| Vitamin A | 1.7mg | 49% | |
| Iron | 29.8mg | 141% | |
| Calcium | 10.1mg | 1% | |
* 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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