Directions:
- Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened.
- Pop them into a plastic bag, seal and leave for 5 minutes.
- Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent.
- Remove from the heat and reserve.
- Take the peppers out of the bag and peel off the skins.
- Discard the pepper skins and slice each pepper half into fairly thin strips.
- Place the peppers, cooked onions, and any oil from the pan in a bowl.
- Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste.
- Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
- Just before serving, garnish the pepper salad with chopped fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.42 Kcal (433 kJ) | ||
| Calories from fat | 63.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 44.57mg | 2% | |
| Potassium | 177.41mg | 4% | |
| Total Carbs | 8.94g | 3% | |
| Sugars | 5.56g | 22% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 0.37g | 1% | |
| Vitamin C | 120.8mg | 201% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.4mg | 280% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.15 Kcal (235 kJ) | ||
| Calories from fat | 34.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 11% | |
|---|---|---|---|
| Sodium | 24.2mg | 2% | |
| Potassium | 96.33mg | 4% | |
| Total Carbs | 4.85g | 3% | |
| Sugars | 3.02g | 22% | |
| Dietary Fiber | 1.13g | 8% | |
| Protein | 0.2g | 1% | |
| Vitamin C | 65.6mg | 201% | |
| Vitamin A | 1.6mg | 99% | |
| Iron | 27.3mg | 280% | |
| Calcium | 8.3mg | 2% | |
* 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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