Nutrition per serving may change if servings are adjusted.
1 large red bell pepper
1 large yellow bell pepper
1 large green bell pepper
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.
19 calories;0 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 18 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 685 IU vitamin A; 100 mg vitamin C; 7 mg calcium; 0 mg iron; 2 mg sodium; 149 mg potassium