Advertisement
Ingredients
4 medium-sweet red peppers
2 to 3 tablespoons chicken broth
2 tablespoons olive oil
4 cloves garlic, lightly crushed and peeled
¼ teaspoon cayenne pepper
Salt to taste
Nutritional analysis per serving (6 servings)
6 grams carbs; 66 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 214 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Place the peppers in an ungreased pan and roast for 17 minutes. Turn the peppers and continue roasting for another 17 minutes. Remove from the oven, cover pan tightly with foil, let cool.
- Step 2
Remove the peppers and deglaze pan with chicken broth. Reserve. Peel peppers, remove the core and seeds, and cut each into eight strips.
- Step 3
In a skillet heat oil till warm but not sizzling hot. Add peppers, garlic, cayenne and salt and saute slowly over low heat for three minutes. Add the reserve pan juices, cover and cook slowly five minutes or more. (This may be prepared ahead.) Serve at room temperature.
Private Notes