<\/i>Tweet<\/span><\/span><\/span><\/span><\/a><\/div><\/i>Pin<\/span><\/span><\/span>138<\/span><\/a><\/div><\/i>Share<\/span><\/span><\/span><\/span><\/a><\/div>138 Shares<\/span><\/span><\/div><\/div>\n
<\/div>
\n
$\"Italian$ <\/div>\n<\/div>\n
Italian Roasted Peppers<\/h2>\n
<\/div>\n\n
<\/div>\n
Roasted in the oven and then marinated in olive oil and garlic these Italian Roasted Peppers are juicy and so flavorful. You can make these peppers a week or more in advance so they are perfect accomplishment to any meal.<\/div>\n
<\/div>\n\n
<\/div>\n
\n\t
<\/div>\n
<\/div>
<\/div><\/div>\n
Prep Time <\/span>10<\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>55<\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1<\/span> hr<\/span> 5<\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
\n\t
\n \t
<\/div>
<\/div><\/div>\n\t\t
Course <\/span>Appetizer, Side Dish, Snack<\/span><\/div><\/div>\n <\/div>\n
\n
<\/div>
<\/div><\/div>\n\t\t
Servings <\/span>5<\/span> people<\/span><\/span><\/div>
Calories <\/span>70<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n
Ingredients
<\/div> <\/h3>
4<\/span> large red bell peppers<\/span> or multi-color<\/span><\/li>
3<\/span> garlic cloves<\/span> minced<\/span><\/li>
2<\/span> tbsp.<\/span> 15 g extra virgin olive oil<\/span><\/li>
1 1\/2<\/span> tbsp.<\/span> white wine vinegar<\/span><\/li>
2 -3<\/span> tbsp.<\/span> parsley<\/span> chopped<\/span><\/li>
salt and pepper to taste<\/span><\/li>
feta cheese and pine nuts for garnish<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n
Instructions
<\/div> <\/h3>
Preheat the oven to 425\u00b0F.<\/div><\/li>
Line baking sheet with parchment paper or aluminum foil.<\/div><\/li>
Place the whole peppers on the sheet and roast for 45-55 minutes until the skins are wrinkled and the peppers start charring.<\/div><\/li>
Remove from the oven, place them in a bowl, and cover with plastic wrap. Let the peppers rest for 30 minutes or so until cool enough to handle.<\/div><\/li>
When cool enough to handle, remove the skins and stems. Cut the bell peppers into quarters or strips. Save some pepper juices while cutting.<\/div><\/li>
Put into a bowl, pour over the saved pepper juice, vinegar, olive oil, and mix in the garlic, parsley, salt, and ground black pepper. Stir to combine.<\/div><\/li>
Garnish with feta cheese and pine nuts (optional), then serve and enjoy!<\/div><\/li>
How Many Calories in Italian Roasted Peppers<\/div><\/li><\/ul><\/div><\/div>\n\n
Notes
<\/div><\/h3>
How Many Calories in Italian Roasted Peppers<\/span>\n\n\n\n\n\n\n
Calories (per 100 g): 61 cal<\/strong><\/th>\n Calories (per 1 serve): 70 cal <\/strong><\/th>\n<\/tr>\n
Fat: 2.9 g<\/td>\n Fat: 3.3 g<\/td>\n<\/tr>\n
Carbohydrates: 9.0 g<\/td>\n Carbohydrates: 10.3 g<\/td>\n<\/tr>\n
Protein: 1.5 g<\/td>\n Protein: 1.7 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div><\/div>\n\n
<\/div>\n
<\/div>
<\/div><\/div>\n
Keyword <\/span>Italian roasted peppers,roasted peppers,bell peppers,simple recipe,easily make recipe,healthy recipe,low-calorie recipe,marinated peppers,light snack,vegan appetizer,vegetarian appetizer<\/span><\/div><\/div>\n
<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"
Roasted in the oven and then marinated in olive oil and garlic these Italian Roasted Peppers are juicy and so …<\/span><\/p>\n","protected":false},"author":1,"featured_media":1324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4],"tags":[479,10,9],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/posts\/1325"}],"collection":[{"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/comments?post=1325"}],"version-history":[{"count":1,"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/posts\/1325\/revisions"}],"predecessor-version":[{"id":1329,"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/posts\/1325\/revisions\/1329"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/media\/1324"}],"wp:attachment":[{"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/media?parent=1325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/categories?post=1325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fitdiary.net\/wp-json\/wp\/v2\/tags?post=1325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}