Fat bell peppers taste like summer itself when grilled.

Ann Lovejoy
Source: EatingWell Magazine, Charter Issue 1990


Ingredient Checklist


Instructions Checklist
  • Prepare a grill.

  • Wash peppers and pat dry. Cut each in quarters lengthwise. Remove seeds and pithy membrane.

  • Grill for 5 minutes, placing them at the outer edge of the barbecue, then turn them over and grill until barely browned and tender-crisp, about 5 more minutes. Slice each piece into three strips. Serve hot or at room temperature.

Nutrition Facts

19 calories; protein 0.7g 1% DV; carbohydrates 4.2g 1% DV; exchange other carbs 0.5; dietary fiber 1.1g 4% DV; sugars 2.1g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 685IU 14% DV; vitamin c 100.1mg 167% DV; folate 18.5mcg 5% DV; calcium 7.3mg 1% DV; iron 0.3mg 2% DV; magnesium 8.4mg 3% DV; potassium 148.7mg 4% DV; sodium 2.1mg; thiaminmg 3% DV.