Roasted Peppers
4.8g
Net Carbs
1.2g
Protein
13.9g
Fat
2.4g
Fiber
150
Calories
Ingredients:
- 4 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 1/4 cup Extra Virgin Olive Oil
Directions:
- Over an open flame on the stove, or under a broiler, roast peppers until skins are charred on all sides. Place in a paper or plastic bag and seal bag. Let peppers steam 10 minutes.
- When peppers are cool enough to handle, peel, seed and cut into 1/3-inch-wide strips.
- Transfer to a glass dish, drizzle with olive oil. Peppers will keep refrigerated for up to a week.
