Serve these peppers as an appetizer on crusty bread or layer them on a sandwich for an instant boost of flavor.

Breana Killeen
Source: EatingWell Magazine, July/August 2018


Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • Grill pepper, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.

  • Peel the pepper with your fingers. (It's OK if a little skin is left behind. For the best flavor, don't rinse the peppers.) Cut open lengthwise, remove the seeds, stem and white membrane, then slice.

  • Combine the pepper with vinegar, oil, parsley and salt in a small bowl.

Nutrition Facts

30 calories; protein 0.3g 1% DV; carbohydrates 1.7g 1% DV; exchange other carbs; dietary fiber 0.6g 2% DV; sugars 1.1g; fat 2.4g 4% DV; saturated fat 0.3g 2% DV; vitamin a iu 908.5IU 18% DV; vitamin c 35.7mg 60% DV; folate 13.5mcg 3% DV; calcium 2.8mg; iron 0.2mg 1% DV; magnesium 3.6mg 1% DV; potassium 61.2mg 2% DV; thiaminmg 2% DV.