Roasted Peppers with Tomatoes Recipe

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Ingredients

Count

Nutrition

626

Calories

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Ingredients:

Serving

3 each red and yellow bell peppers, stemmed, seeded and halved lengthwise
1/4 cup extra-virgin olive oil
3 cloves of garlic, thinly sliced
24 ripe red cherry or pear tomatoes, stemmed
24 ripe yellow cherry or pear tomatoes, stemmed
2 to 3 tbsp drained tiny capers
1 to 2 tbsp fresh thyme
coarse salt and freshly ground black pepper , to taste

Directions:

1. Preheat the oven to 425°F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.
2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.
3. To serve, arrange the peppers on a platter in alternating colors.
Nutritional analysis per serving: 140 calories, 13 g carbohydrate, 3 g protein, 10 g fat, no cholesterol Nutritional analysis provided by PARADE

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	625.51 Kcal (2619 kJ)
Calories from fat	534.02 Kcal
		% Daily Value*
Total Fat	59.34g	91%
Sodium	16.47mg	1%
Potassium	456.65mg	10%
Total Carbs	21.88g	7%
Sugars	13.41g	54%
Dietary Fiber	5.29g	21%
Protein	0.83g	2%
Vitamin C	365.7mg	609%
Vitamin A	8.9mg	296%
Iron	152mg	844%
Calcium	53.5mg	5%

Amount Per 100 g
Calories	121 Kcal (507 kJ)
Calories from fat	103.3 Kcal
		% Daily Value*
Total Fat	11.48g	91%
Sodium	3.19mg	1%
Potassium	88.34mg	10%
Total Carbs	4.23g	7%
Sugars	2.59g	54%
Dietary Fiber	1.02g	21%
Protein	0.16g	2%
Vitamin C	70.7mg	609%
Vitamin A	1.7mg	296%
Iron	29.4mg	844%
Calcium	10.3mg	5%

* 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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