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Baked Potatoes and Capsicum

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.7151
Energy (kCal)1140.9269
Carbohydrates (g)41.2894
Total fats (g)109.6192
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place clean potatoes and capsicums on an oven tray. | 2. Roast for 45 minutes or until soft. | 3. Potato skins should be crisp and crackling. | 4. Allow capsicums to cool and peel skin. | 5. Tear capsicums into strips. | 6. Place potatoes in a bowl. Add capsicums. | 7. Dress with a good dressing of oilve oil, finely cut garlic and crushed oregano. | 8. Add firm tomatoes wedges if desired. | 9. Toss and serve with fresh crusty bread. | 10. Tip. Red capsicum is best, however combination of red, green and yellow is a colourful presentation. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1500 - - - -
    capsicum 6 - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    garlic clove 3 - - - -
    oregano - - - -
    tomato 3 firm 186.2069 41.2894 9.7151 1.6192

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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