Directions:
- Preheat oven to 350.
- Rinse out a large roasting pan and leave the moisture in the pan.
- Wash the peppers, leave the moisture on them and place in the roasting pan.
- Lower the oven to 325.
- Bake the peppers until soft, about 40-60 minutes. Green peppers take longer than red so just keep an eye on them.
- Turn them over once during the cooking process.
- All ovens run different - You want the skins to look puffy and a bit charred before you take them out.
- Place them in a large deep bowl and cover with plastic wrap.
- When cool, remove the peppers from the bowl.
- Strain the juice left over in the bowl and return it to the bowl.
- Remove the skins and seeds from the roasted peppers (do not rinse).
- Slice thinly and place back in the bowl with the juice.
- Add the remaining ingredients and mix well.
- Marinate in the fridge for at least 3 hours, overnight is best.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.21 Kcal (503 kJ) | ||
| Calories from fat | 84.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.42g | 14% | |
|---|---|---|---|
| Sodium | 103.75mg | 4% | |
| Potassium | 170.25mg | 4% | |
| Total Carbs | 7.99g | 3% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 123.7mg | 206% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.6mg | 281% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 72.06 Kcal (302 kJ) | ||
| Calories from fat | 50.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 14% | |
|---|---|---|---|
| Sodium | 62.19mg | 4% | |
| Potassium | 102.05mg | 4% | |
| Total Carbs | 4.79g | 3% | |
| Sugars | 2.71g | 18% | |
| Dietary Fiber | 1.02g | 7% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 74.2mg | 206% | |
| Vitamin A | 1.8mg | 99% | |
| Iron | 30.3mg | 281% | |
| Calcium | 12.9mg | 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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