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Roasted Bell Peppers

:  Charter Issue, 1990

Your rating: None Average: 4.7 (3 votes)

Fat bell peppers taste like summer itself when grilled.


Roasted Bell Peppers Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large green bell pepper

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Preparation

  1. Prepare a grill.
  2. Wash peppers and pat dry. Cut each in quarters lengthwise. Remove seeds and pithy membrane.
  3. 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

Per serving: 18 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 2 mg sodium; 149 mg potassium.

Nutrition Bonus: Vitamin C (167% daily value).

Exchanges: 1 vegetable


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Entertaining, casual
Type of Dish
Appetizer
Side dish, vegetable
Ease of Preparation
Easy
Total Time
15 minutes or less
Ethnic/Regional
American
Servings
6
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Main Ingredient
Vegetarian, other
Preparation/ Technique
Grill/BBQ
Meal/Course
Appetizers
Dinner

Season
Summer
Fall
Holiday
Father's Day
July 4th
Labor Day
Publication
Charter Issue, 1990
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