Directions:
- Brush onion slices with 1 tablespoon olive oil. Grill, without grill lid, over high heat (400° to 500°) 6 to 8 minutes or until tender. Cut each slice in half; set aside.
- Grill poblano chile peppers and red bell pepper, without grill lid, over high heat (400° to 500°) 6 to 10 minutes or until skins are blistered and blackened.
- Place peppers in a heavy-duty zip-top bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch strips.
- Combine onion, peppers, 1 teaspoon oil, and remaining ingredients; toss gently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.26 Kcal (499 kJ) | ||
| Calories from fat | 83.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 14% | |
|---|---|---|---|
| Sodium | 534.97mg | 22% | |
| Potassium | 152.94mg | 3% | |
| Total Carbs | 8.13g | 3% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 63.1mg | 105% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.4mg | 141% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 85.17 Kcal (357 kJ) | ||
| Calories from fat | 59.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 14% | |
|---|---|---|---|
| Sodium | 382.04mg | 22% | |
| Potassium | 109.22mg | 3% | |
| Total Carbs | 5.81g | 3% | |
| Sugars | 3.16g | 18% | |
| Dietary Fiber | 1.36g | 8% | |
| Protein | 0.44g | 1% | |
| Vitamin C | 45.1mg | 105% | |
| Vitamin A | 1.1mg | 49% | |
| Iron | 18.1mg | 141% | |
| Calcium | 13.5mg | 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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