Spanish · Lunch
Marinated Roasted Peppers (Low-Calorie)
Roasted red and yellow bell peppers peeled and marinated in sherry vinegar, garlic and a light drizzle of olive oil, finished with parsley and capers. Served chilled or at room temperature as a Spanish tapas plate, the dish leans on char and acidity rather than oil for richness, keeping calories low.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
118Calories
2.4gProtein
5.4gFat
18.9gCarbs
11.4gSugar
5.9gFiber
268mgSodium
0mgChol
0.8gSat Fat
540mgPotassium
30mgCalcium
1.1mgIron
0mcgVitamin B12
270mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Wash the red and yellow bell peppers and pat dry. Set an oven rack close to the broiler element.
2
Char
Place the peppers whole on a baking sheet under the broiler on high, turning every 5 minutes, for about 20 minutes until the skins are blistered and blackened all over.
3
Rest
Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them steam for 15 minutes until the skins loosen.
4
Prep
Peel off the blackened skins under running water, slice the peppers open, discard seeds and stems, then cut the flesh into thin strips. Thinly slice the garlic clove and chop the parsley.
5
Build
Toss the pepper strips in a bowl with the sliced garlic, sherry vinegar, olive oil, drained capers, chopped parsley, and a pinch of salt.
6
Marinate
Cover and refrigerate for 30 minutes so the peppers absorb the vinegar and garlic flavors.
7
Plate
Arrange the marinated pepper strips on a tapas plate, spooning over any residual dressing from the bowl before serving at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g red bell pepper
- 7 oz200g yellow bell pepper
- 2 clove2 clove garlic
- 2 tbsp30ml sherry vinegar
- 2 tsp10ml olive oil
- 2 tsp2 tsp capers, drained
- 2 tsp2 tsp fresh parsley
