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Roasted Peppers with Basil Recipe
Roasted Peppers with Basil Recipe photo by Taste of Home

Roasted Peppers with Basil Recipe

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Roasting peppers yields a sweet, smoky flavor, and a silky texture. Mix in some fresh basil, and you have a titillating treat! It's absolutely delicious, plus it contains less than one gram of fat and zero cholesterol. —Tammy Landry, Saucier, Mississippi
TOTAL TIME: Prep: 40 min. + standing
MAKES:2 servings
TOTAL TIME: Prep: 40 min. + standing
MAKES: 2 servings

Ingredients

  • 1 each medium green, sweet red and yellow pepper
  • 9 fresh basil leaves, thinly sliced
  • 1 garlic clove, minced
  • 1-1/2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt

Nutritional Facts

2/3 cup equals 53 calories, trace fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.

Directions

  1. Broil peppers 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred pepper skin. Remove stems and seeds. Cut peppers into 1/4-in. strips; place in a bowl. Add basil and garlic; toss to coat. Drizzle with vinegar and sprinkle with salt; toss to coat. Cover and let stand for 30 minutes before serving. Yield: 2 servings.
Originally published as Roasted Peppers with Basil in Cooking for 2 Summer 2007, p62

Nutritional Facts

2/3 cup equals 53 calories, trace fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.

Reviews for Roasted Peppers with Basil

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
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MY REVIEW
Reviewed Nov. 19, 2012

Yummy side dish. Was great with my bumper crop of peppers.

MY REVIEW
Reviewed Oct. 17, 2011

It had a nutty, sweet teate

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