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Recipe by
Discover the authentic taste of Roasted Peppers: yellow and red peppers seasoned with garlic and parsley. A journey into Italian tradition. Try them now!
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Cook the whole peppers in the oven or air fryer until they are soft and can be easily pierced with a fork. In the air fryer I cooked them for 20 minutes at 190°.
Step 2 of 4: Put them in a container with a lid for at least half an hour. This will help remove the skin. The longer they rest, the easier it will be to remove it.
Step 3 of 4: Remove the stem, seeds and skin (if any remains, that's fine) and cut the pepper into strips.
Step 4 of 4: Season with extra virgin olive oil, a pinch of salt, parsley and thinly sliced garlic. I recommend preparing them at least an hour in advance. They will release an amazing sauce. They are also good eaten right away.
In summary: Contains nickel
In gray: not detected
| Average values | Per serving217 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 684 kJ164 kcal | 315 kJ75 kcal |
| Fat | 12.61 g | 5.81 g |
| of which saturated fatty acids | 1.84 g | 0.85 g |
| Carbohydrates | 10.22 g | 4.71 g |
| of which sugars | 10 g | 4.61 g |
| Fibre | 1.95 g | 0.9 g |
| Protein | 1.89 g | 0.87 g |
| Salt | 0.26 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
