Serves: 5
1. Cut 1 large bell pepper in half remove seeds. Place pepper, cut side down, on broiler pan. Broil 4 to 6 inches from heat for 5 to 10 minutes or until skin has blackened. Wrap pepper halves in damp paper towel and place in plastic bag. Cool 10 minutes.
2. Peel skin from pepper halves discard skin. Use roasted pepper as directed in recipe.
TIP: Several peppers can be roasted at one time with no change in broiling time. Wrap 2 pepper halves in damp paper towel and place in plastic bag repeat for additional peppers. Continue as directed above.
Nutrition Information Per Serving: Serving Size: 1 Roasted Pepper * Calories: 30 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 1 g * Vitamin A: 15% * Vitamin C: 150% * Calcium: 0% * Iron: 2% * Dietary Exchanges:1 Vegetable
This Roasted Pepper recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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