RecipeDB

Cooking in progress....

Roasted Red Peppers With Feta, Capers and Preserved Lemons

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4263.4545
Energy (kCal)79205.2368
Carbohydrates (g)1228.2527
Total fats (g)6384.1611
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently. | 2. When they are softened and their skins begin to blacken place them in a plastic bag, seal and leave to stand for 15 minutes. | 3. Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate. | 4. Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top. | 5. Sprinkle with a little salt if required. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 4 - - - -
    feta cheese 200 crumbled 79200.0 1227.0 4263.0 6384.0
    extra virgin olive oil 3 tablespoons - - - -
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    lemon 1 preserved cut 1.2808 0.4116 0.0486 0.0132

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



    Similar Recipes by Processes Similar Recipes by Category Composition