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Basic Roasted Red Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat broiler. | 2. Place peppers on a foil-lined broiler pan; place under hot broiler. Watch carefully, turning continually as the surfaces begin to char and blister. | 3. Remove pan from oven. | 4. Wrap foil securely around the peppers or seal inside a heavy brown paper bag. Steam from the hot peppers helps release the skin from the pulp. Cool. | 5. When cool, remove skins, stems, and seeds. | 6. Place peppers in a jar and top with olive oil. | 7. Refrigerate; eat within 10 days. | 8. Freeze for longer storage. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bell pepper 4 -5 yellow green - - - -
    olive oil - - - -

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



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