Directions:
- Heat oven to 450°F
- Prick bell peppers in several places with fork.
- Place on baking sheet or in shallow roasting pan.
- Roast peppers 30 minutes or until skin is blackened, turning occasionally.
- Transfer peppers to paper bag; close bag. Let stand 10 minutes.
- Meanwhile, combine green and red tomatoes and onion in medium bowl.
- Stir in oil, vinegar, cilantro, and salt.
- Remove peppers from bag; peel off and discard skin.
- Cut peppers into 1/2 inch pieces; discard seeds.
- Stir into tomato mixture.
- Cover and refrigerate at least 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.46 Kcal (379 kJ) | ||
| Calories from fat | 63.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 149.78mg | 6% | |
| Potassium | 143.98mg | 3% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 0.43g | 1% | |
| Vitamin C | 63.4mg | 106% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.2mg | 140% | |
| Calcium | 11.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 70.56 Kcal (295 kJ) | ||
| Calories from fat | 49.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 11% | |
|---|---|---|---|
| Sodium | 116.84mg | 6% | |
| Potassium | 112.31mg | 3% | |
| Total Carbs | 4.73g | 2% | |
| Sugars | 2.95g | 15% | |
| Dietary Fiber | 1.13g | 6% | |
| Protein | 0.34g | 1% | |
| Vitamin C | 49.4mg | 106% | |
| Vitamin A | 1.2mg | 49% | |
| Iron | 19.6mg | 140% | |
| Calcium | 8.7mg | 1% | |
* 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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