Roasted Peppers Recipe - Cooking Index
Roasted Peppers Recipe - Cooking Index
Roasted peppers should be used more as a flavor accent rather than as a vegetable side dish, since they are relatively high in carbs. Loaded with vitamin C, and antioxidants, they add zest to a wide variety of dishes. Add a clove or two of sliced garlic to the dish before refrigerating, if you enjoy the taste -- there are few better culinary matches.
Type: Vegetables| 4 | Bell peppers - whole, any color | |
| 1/4 cup | 59ml | Olive oil |
Over an open flame on the stove, or under a broiler, roast peppers until skins are charred on all sides. Place in a paper or plastic bag and seal bag. Let peppers steam 10 minutes. When peppers are cool enough to handle, peel, seed and cut into 1/3-inch-wide strips.
Transfer to a glass dish, drizzle with olive oil. Peppers will keep refrigerated for up to a week.
This recipe yields 4 peppers.
Carbohydrates: 7 grams per pepper
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 1 grams
Fat: 13.5 grams
Calories: 150
Source:
Atkins Cookbook at http://atkinscenter.com
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