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Italian Roast Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.0381
Energy (kCal)638.8191
Carbohydrates (g)24.2302
Total fats (g)55.8699
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350F and butter a shallow ovenproof dish. | 2. Place the peppers tightly together in the dish and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs. | 3. Pour over the wine and olive oil and then sprinkle with the mint and parsley and freshly ground black pepper. | 4. Bake for 30-40mins until the topping is crisp and golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 4 halved cored deseeded - - - -
    caper 2 tablespoons chopped 3.9560000000000004 0.8411 0.4059 0.1479
    black olive 12 stoned chopped - - - -
    garlic clove 2 chopped - - - -
    mozzarella cheese 3 ounces shredded 275.5571 23.1502 11.5326 15.1982
    white breadcrumb 1/2 cup - - - -
    white wine 1/2 cup - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    mint 1 teaspoon chopped 0.836 0.1598 0.0625 0.0139
    parsley 1 teaspoon chopped 0.45 0.0791 0.0371 0.0099
    black pepper ground - - - -

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



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