Directions:
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips.
- Combine bell peppers, anchovy paste, and next 5 ingredients (through garlic) in a medium bowl, stirring until well blended; let stand 30 minutes. Sprinkle with basil and olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.72 Kcal (275 kJ) | ||
| Calories from fat | 28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 5% | |
|---|---|---|---|
| Cholesterol | 18.6mg | 6% | |
| Sodium | 904.09mg | 38% | |
| Potassium | 137.84mg | 3% | |
| Total Carbs | 6.28g | 2% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 118.7mg | 198% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.8mg | 282% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 39.95 Kcal (167 kJ) | ||
| Calories from fat | 17.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 5% | |
|---|---|---|---|
| Cholesterol | 11.31mg | 6% | |
| Sodium | 549.59mg | 38% | |
| Potassium | 83.79mg | 3% | |
| Total Carbs | 3.82g | 2% | |
| Sugars | 2.7g | 18% | |
| Dietary Fiber | 0.98g | 6% | |
| Protein | 0.96g | 3% | |
| Vitamin C | 72.2mg | 198% | |
| Vitamin A | 1.8mg | 99% | |
| Iron | 30.9mg | 282% | |
| Calcium | 21.6mg | 4% | |
* 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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