Serve these peppers as an appetizer on crusty bread or layer them on a sandwich for an instant boost of flavor. Source: EatingWell Magazine, July/August 2018

Breana Killeen


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; 2.4 g total fat; 0.3 g saturated fat; 61 mg potassium; 1.7 g carbohydrates; 0.6 g fiber; 1 g sugar; 0.3 g protein; 908 IU vitamin a iu; 36 mg vitamin c; 14 mcg folate; 3 mg calcium; 4 mg magnesium;