Roasted Peppers And Corn Recipe

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Roasted Peppers And Corn
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Ingredients:

Directions:

  1. Preheat oven to 425°.
  2. Bring water and turmeric to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
  3. Arrange peppers, corn, and onion in a single layer on a baking sheet coated with cooking spray. Coat vegetables with cooking spray. Bake at 425° for 20 minutes or until vegetables begin to brown.
  4. Spoon vegetables into a large bowl. Add rice, cheese, and remaining ingredients; toss well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 226.97 Kcal (950 kJ)
Calories from fat 29.88 Kcal
% Daily Value*
Total Fat 3.32g 5%
Cholesterol 2.17mg 1%
Sodium 269.73mg 11%
Potassium 259.71mg 6%
Total Carbs 42.91g 14%
Sugars 4.34g 17%
Dietary Fiber 2.94g 12%
Protein 4.82g 10%
Vitamin C 76.9mg 128%
Vitamin A 2mg 65%
Iron 33.5mg 186%
Calcium 62.4mg 6%
Amount Per 100 g
Calories 81.41 Kcal (341 kJ)
Calories from fat 10.72 Kcal
% Daily Value*
Total Fat 1.19g 5%
Cholesterol 0.78mg 1%
Sodium 96.75mg 11%
Potassium 93.16mg 6%
Total Carbs 15.39g 14%
Sugars 1.56g 17%
Dietary Fiber 1.05g 12%
Protein 1.73g 10%
Vitamin C 27.6mg 128%
Vitamin A 0.7mg 65%
Iron 12mg 186%
Calcium 22.4mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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