Roasted red peppers with garlic & olive oil
A snack for one: 145 kcal with 3 g of protein, 17 g of carbs and 9 g of fat, ready in 25 min.
- 25 min
- Snack · 1 serving
- Turkish, Mediterranean
- 145 kcal
Nutrition per serving
145 kcalEnergy: 7% protein, 42% carbs, 51% fat
- 3 gProtein
- 17 gCarbs
- 9 gFat
Fiber 6 gSugar 11 gSodium 310 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Red bell pepper2 (250 g)
- Olive oil2 tsp
- Garlic1 clove
- Lemon1 tsp
- Parsley5 g
Method
- Roast the peppers directly over a gas flame or under a hot grill for 10 minutes, turning, until blackened all over.
- Put them in a bowl, cover and leave for 10 minutes, then peel off the skins and remove the seeds.
- Tear into strips and dress with the olive oil, crushed garlic, lemon juice, parsley and a pinch of salt.
Make ahead
Dressed peppers keep 4 days in the fridge.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for any day of your week, or let the planner suggest it at the right size
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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