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Ingredientes
- 3 lrg red bell peppers - (abt 2 lbs)
- 1 Tbsp. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Lay peppers on their sides on racks of gas burners and turn flames on moderately-high. Roast, turning frequently with tongs, till skins are blackened, 5 to 8 min. (Or possibly broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 min.)
- Transfer to a bowl, then cover, and let steam 10 min. Alternatively, place peppers in resealable plastic bags to steam.
- Peel peppers and throw away stems and seeds. Cut lengthwise into 1-inch-wide strips.
- In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.
- Cooks'
- Note: Peppers can marinate, covered and chilled, up to 3 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 403g | |
| Calories 125 | |
| Calories from Fat 11 | 9% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 851mg | 24% |
| Total Carbs 24.33g | 6% |
| Dietary Fiber 8.5g | 28% |
| Sugars 16.94g | 11% |
| Protein 3.99g | 6% |
