Roasted Peppers

By á-174942

Ingredients

• 4 bell peppers whole, any color 1/4 cup olive oil

Preparation

Step 1

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.

This recipe yields 4 peppers.

Carbohydrates: 7 grams per pepper
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 1 grams
Fat: 13.5 grams
Calories: 150