Garlic and Chilli Roasted Sweet Peppers
By Joe
Source: Bon Appétit — Alison Roman, Roasted Garlicky Sweet Peppers and Chiles.
A roasted garlicky sweet peppers and chiles recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 300°. Toss sweet peppers, chiles, garlic, oil, plus sugar in a big baking dish; add salt till it tastes right plus black pepper. Roast peppers plus chiles, tossing every 30 minutes or so, till they are completely softened plus starting in order to caramelize in spots, 2–2 ½ hours. Leave till it is cold, next add vinegar and toss to mix. Do Ahead: Peppers plus chiles can be roasted 1 week ahead. Put a lid on and put in the fridge. Bring to room temperature before serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low saturated fat: 0.9 g saturated fat per 100 g, 9.9% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 4.1 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.01 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2.3 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 214 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 181 kcal |
| Protein | 2.4 g |
| Carbohydrate | 13.8 g |
| of which sugars | 8.7 g |
| of which free sugars | 0 g |
| Fat | 14.3 g |
| of which saturates | 2 g |
| Fibre | 4.1 g |
| Salt | 0.03 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
