Post by JJ Judkins on Jun 13, 2011 20:20:19 GMT -6
ROASTED GARLIC SWEET PEPPER STRIPS
Yield: 4 servings
Source: The Best Diabetes Cookbook
Print: diabeticgourmet.com/recipes/html/561.shtml
INGREDIENTS
- 4 large sweet peppers (combination of green, red and yellow)
- 2 tablespoons olive oil
- 1-1/2 teaspoons crushed garlic
- 1 tablespoon grated Parmesan cheese
Directions
Preheat oven to 400 degrees F.
On baking sheet, bake whole peppers for 15 to 20 minutes,
turning occasionally, or until blistered and blackened.
Place in paper bag; seal and let stand for 10 minutes.
Peel off charred skin from peppers; cut off tops and
bottoms. Remove seeds and ribs; cut into 1 inch wide
strips and place on serving platter.
Mix oil with garlic; brush over peppers. Sprinkle with cheese.
Nutritional Information (Per Serving)
Calories: 112; Protein: 2g; Sodium: 30mg; Cholesterol: 1mg;
Fat: 8g; Dietary Fiber: 2g; Carbohydrates: 11g
Exchanges: 2 Vegetables, 1-1/2 Fat
Yield: 4 servings
Source: The Best Diabetes Cookbook
Print: diabeticgourmet.com/recipes/html/561.shtml
INGREDIENTS
- 4 large sweet peppers (combination of green, red and yellow)
- 2 tablespoons olive oil
- 1-1/2 teaspoons crushed garlic
- 1 tablespoon grated Parmesan cheese
Directions
Preheat oven to 400 degrees F.
On baking sheet, bake whole peppers for 15 to 20 minutes,
turning occasionally, or until blistered and blackened.
Place in paper bag; seal and let stand for 10 minutes.
Peel off charred skin from peppers; cut off tops and
bottoms. Remove seeds and ribs; cut into 1 inch wide
strips and place on serving platter.
Mix oil with garlic; brush over peppers. Sprinkle with cheese.
Nutritional Information (Per Serving)
Calories: 112; Protein: 2g; Sodium: 30mg; Cholesterol: 1mg;
Fat: 8g; Dietary Fiber: 2g; Carbohydrates: 11g
Exchanges: 2 Vegetables, 1-1/2 Fat