Roasted Red Peppers with Garlic Recipe

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Roasted Red Peppers with Garlic
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Ingredients:

Directions:

  1. Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
  2. Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
  3. Transfer pepper mixture to platter. Sprinkle with parsley and serve.
  4. Test-kitchen tip: Use Holland peppers if you can find them. They have a thicker flesh than other varieties and will yield a more succulent result.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 140.74 Kcal (589 kJ)
Calories from fat 96.62 Kcal
% Daily Value*
Total Fat 10.74g 17%
Sodium 165.53mg 7%
Potassium 214.81mg 5%
Total Carbs 10.23g 3%
Sugars 6.7g 27%
Dietary Fiber 2.32g 9%
Protein 0.19g 0%
Vitamin C 180.8mg 301%
Vitamin A 4.4mg 148%
Iron 75.6mg 420%
Calcium 15.5mg 2%
Amount Per 100 g
Calories 55.94 Kcal (234 kJ)
Calories from fat 38.4 Kcal
% Daily Value*
Total Fat 4.27g 17%
Sodium 65.79mg 7%
Potassium 85.37mg 5%
Total Carbs 4.07g 3%
Sugars 2.66g 27%
Dietary Fiber 0.92g 9%
Protein 0.08g 0%
Vitamin C 71.9mg 301%
Vitamin A 1.8mg 148%
Iron 30.1mg 420%
Calcium 6.2mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

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

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