Roasted Pepper Sandwich
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 216.6
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 301.4 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 9.2 g
- Protein: 8.6 g
View full nutritional breakdown of Roasted Pepper Sandwich calories by ingredient
Introduction
Avoiding salt. Midnight snack. Great way to taste new peppers with or without heat. Nothing compares to a fresh roasted pepper but bottled peppers might do.(Salt would be nice: I'm trying to cut down. I'll add more hot pepper. ) Avoiding salt. Midnight snack. Great way to taste new peppers with or without heat. Nothing compares to a fresh roasted pepper but bottled peppers might do.
(Salt would be nice: I'm trying to cut down. I'll add more hot pepper. )
Number of Servings: 1
Ingredients
-
1/3 large ripe, sweet bell pepper seeded, peeled & roasted
2 slices bread whole grain flax & fiber
thin slices of cucumber as desired
Aleppo pepper flakes to taste (Penzeys Spices, Turkey--medium heat)
(salt if desired)
Directions
Plug in the George Foreman non-stick grill.
Rip a pepper into thirds. Remove seeds and pith.
When grill is hot, open the grill, place 1/3 of a fresh, sweet, ripe bell pepper on the hot grill, close the lid then push down to flatten the pepper.
As the pepper cooks it will flatten more. Let the pepper roast about 5-8 minutes, or until the skin starts to blacken or blisters up, but not quite roasted through.
Remove the pepper to a plate. Let the pepper rest covered the pepper will continue to roast. When cool enough to handle, remove the pepper skin.
Toast the bread on the grill while the pepper rests, and cut some thin slices of cucumber .
When the toast is ready create the sandwich: bread, roasted pepper, hot pepper flakes sprinkled on, cucumber slices, bread.
Between the warm sweet pepper and cucumber slices the hot pepper flakes will develop their own flavore and heat (as in spice).
Do not add salt. No olive. No cream cheese. No pesto. Did I say, no salt? Just add more heat.
Number of Servings: 1
Recipe submitted by SparkPeople user !RENEE.
Rip a pepper into thirds. Remove seeds and pith.
When grill is hot, open the grill, place 1/3 of a fresh, sweet, ripe bell pepper on the hot grill, close the lid then push down to flatten the pepper.
As the pepper cooks it will flatten more. Let the pepper roast about 5-8 minutes, or until the skin starts to blacken or blisters up, but not quite roasted through.
Remove the pepper to a plate. Let the pepper rest covered the pepper will continue to roast. When cool enough to handle, remove the pepper skin.
Toast the bread on the grill while the pepper rests, and cut some thin slices of cucumber .
When the toast is ready create the sandwich: bread, roasted pepper, hot pepper flakes sprinkled on, cucumber slices, bread.
Between the warm sweet pepper and cucumber slices the hot pepper flakes will develop their own flavore and heat (as in spice).
Do not add salt. No olive. No cream cheese. No pesto. Did I say, no salt? Just add more heat.
Number of Servings: 1
Recipe submitted by SparkPeople user !RENEE.