"Add a little Parmesan to peppers and they go so quickly you can't keep them on the table." —Richard Andres, Tantré Farms, Chelsea, MI
Serves 4
June 2011
Ingredients
- 4bell peppers (a mix of yellow, red, and orange)
- 1clove thinly sliced garlic
- 8thyme sprigs
- 1tablespoonextra-virgin olive oil
- Kosher salt and freshly gorund black pepper
- 1/4cupgrated Parmesan
- Juice of 1/2 lemon
Preparation
Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425° oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.
Nutritional Information
One serving contains:
Calories (kcal) 78.4
%Calories from Fat 52.2
Fat (g) 4.5
Saturated Fat (g) 1.4
Cholesterol (mg) 5.0
Carbohydrates (g) 6.6
Dietary Fiber (g) 2.5
Total Sugars (g) 3.0
Net Carbs (g) 4.1
Protein (g) 4.1
Sodium (mg) 128.8
Calories (kcal) 78.4
%Calories from Fat 52.2
Fat (g) 4.5
Saturated Fat (g) 1.4
Cholesterol (mg) 5.0
Carbohydrates (g) 6.6
Dietary Fiber (g) 2.5
Total Sugars (g) 3.0
Net Carbs (g) 4.1
Protein (g) 4.1
Sodium (mg) 128.8
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