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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened. | 2. Pop them into a plastic bag, seal and leave for 5 minutes. | 3. Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent. | 4. Remove from the heat and reserve. | 5. Take the peppers out of the bag and peel off the skins. | 6. Discard the pepper skins and slice each pepper half into fairly thin strips. | 7. Place the peppers, cooked onions, and any oil from the pan in a bowl. | 8. Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste. | 9. Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice. | 10. Just before serving, garnish the pepper salad with chopped fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	2	halved	seeded	-	-	-	-
yellow bell pepper	2		halved seeded	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	2		crushed	-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
salt	1	dash		-	-	-	-
lemon juice				-	-	-	-
parsley			chopped	-	-	-	-

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