Roasted Peppers
Servings: 4
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Carbs: 7 grams
Net Carbs: 5 grams
Protein: 1 grams
Fat: 13.5 grams
Calories: 150
Ingredients:
4 bell peppers, whole, any color
1/4 cup olive oil
Instructions:
1. Over an open flame on the stove, or under a broiler, roast peppers until skins are charred on all sides. Place in a paper or plastic bag and seal bag. Let peppers steam 10 minutes. When peppers are cool enough to handle, peel, seed and cut into 1/3-inch-wide strips.
2. Transfer to a glass dish, drizzle with olive oil. Peppers will keep refrigerated for up to a week
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