Directions:
- Preheat oven to 400°F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed.
- Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines; add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.55 Kcal (1166 kJ) | ||
| Calories from fat | 117.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.03g | 20% | |
|---|---|---|---|
| Sodium | 165.02mg | 7% | |
| Potassium | 475.56mg | 10% | |
| Total Carbs | 33.69g | 11% | |
| Sugars | 16.91g | 68% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 4.56g | 9% | |
| Vitamin C | 472.8mg | 788% | |
| Vitamin A | 19.7mg | 655% | |
| Iron | 51.5mg | 286% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 59.09 Kcal (247 kJ) | ||
| Calories from fat | 24.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 20% | |
|---|---|---|---|
| Sodium | 35.01mg | 7% | |
| Potassium | 100.89mg | 10% | |
| Total Carbs | 7.15g | 11% | |
| Sugars | 3.59g | 68% | |
| Dietary Fiber | 0.96g | 18% | |
| Protein | 0.97g | 9% | |
| Vitamin C | 100.3mg | 788% | |
| Vitamin A | 4.2mg | 655% | |
| Iron | 10.9mg | 286% | |
| Calcium | 3.5mg | 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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