Roasted & Rustic Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 48.2
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.6 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.1 g

View full nutritional breakdown of Roasted & Rustic Bell Peppers calories by ingredient
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From Dr. Caldwell B. Esselstyn's book, "Prevent and Reverse Heart Disease", pg. 180 From Dr. Caldwell B. Esselstyn's book, "Prevent and Reverse Heart Disease", pg. 180
Number of Servings: 6


    6 red bell peppers
    3 tbsp red wine or balsamic vinegar
    2 tsp minced garlic
    1 tsp dried basil
    1 tsp dried thyme
    1 tsp dried rosemary
    1 tsp dried marjoram
    1 tsp dried oregano


These are fabulous just plain, on toast, in a sandwich, or in a salad. If you save the juice from the peppers after you roast them, it adds a feel of oil to salad dressings. The easiest way to save the juice is to cool the peppers, then prick them before peeling. Save the juice in the bowl with the peppers themselves.


1. Turn the oven to broil. Place peppers on a baking sheet and broil until blackened on one side. Turn and continue broiling until all sides are black.
2. Peel peppers in running water and then slice. Combine peppers with remaining ingredients and marinate for at least 30 minutes.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user 1TRULYBLESSED.

TAGS:  Vegetarian Meals |

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