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Marinated Red Peppers With Cumin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8153
Energy (kCal)495.6182
Carbohydrates (g)3.2803
Total fats (g)54.5164
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, combine oil, cumin, garlic, salt and pepper. Let stand 2 hours or refrigerate overnight. | 2. Broil the peppers on a baking sheet lined with foil. Turn the peppers periodically until all sides are blackened. Place the peppers in a bowl and cover with plastic wrap (or place the peppers inside a paper bag). Let steam 15 minutes or so. Skins should slip off easily. Remove seeds. Slice peppers lengthwise. | 3. Combine oil marinade and peppers in a glass bowl or jar. Let peppers absorb flavors for 1 hour or for a couple days in refrigerator. | 4. Serve as part of an antipasto plate or with goat cheese and sliced baguette. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    red bell pepper 3 - - - -
    goat cheese - - - -
    baguette - - - -

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

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