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Grilled Peppers

6 Reviews
100% would make this recipe again

Peppers may be either roasted or grilled, the choice being a matter of personal preference : roasting is longer, but yields peppers that are more fully cooked hence easier to digest and to purée than if they are grilled. Grilling is quicker and yields firmer peppers.

Preparation : 5 min Cooking : 10 min Standing : 30 min
170 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

6 yellow or red sweet peppers 1.2 kg
2 tbsp extra virgin olive oil 30 mL
salt [optional]
ground pepper to taste [optional]

Before you start

Only red and yellow peppers are used in this recipe. They are harvested from the same plant as the green ones but are plumper and sweeter after changing colour since they are picked when fully ripe.

Method

  1. Cut the peppers in half or quarters, removing the seeds and the stalks, then put them on an oiled baking sheet, turning them to coat thoroughly with oil.
  2. Put the sheet under a preheated broiler 7-10 cm from the heat, and cook 5-6 min turning the peppers once, until they are soft and browned in spots. Alternatively, arrange the peppers on the hot grill, and cook them until golden-brown, turning once.
  3. Peppers should be peeled before serving. To ease this operation, cover or wrap the peppers in aluminum foil or in a paper bag, and let cool down a few minutes (the moisture kept under the cover will help lift the peel).
  4. Season with salt and pepper to taste just before serving. Drizzle with extra virgin olive oil, then serve.

Nutrition Facts Table

per 1 Serving (110g)

Amount

% Daily Value

Calories

170

Fat

16 g

25 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

7 g

2 %

Fibre

2 g

7 %

Sugars

4 g

Protein

1 g

Vitamin A

33 %

Vitamin C

280 %

Calcium

1 %

Iron

4 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ½ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Manganese, Niacin, Omega-3, Omega-6, Vitamin B2
Good source of  :
Vitamin B6, Vitamin K
Excellent source of  :
Vitamin A, Vitamin C, Vitamin E
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats ½

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Members' Reviews

6 Reviews (6 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Side dishes | Source of Omega-3 | Vegetarian | Vegan | Kosher | Halal | Low Sodium | Barbecue/Broil/Grill