Nutritional Info

Nutrition Facts

Serving Size 1 (39g)

Calories 87
Calories from Fat 82 (94%)
Amount Per Serving %DIV
Total Fat 9.1g 14%
Saturated Fat 1.5g 8%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 0.8mg 0%
Sodium 302.5mg 13%
Potassium 1.3mg 0%
Total Carbohydrate 1.1g 0%
Dietary Fiber 1g 4%
Sugars 1g
Protein 0g 0%

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Recipe Description
This simple salad is also excellent served at room temperature. If you like more flavor, stir in 1 tablespoon chopped fresh herbs such as oregano or basil, or 1 clove finely chopped garlic.
Prep time
30 min
Cook time
20 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  olive oil
6   medium bell peppers
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  pepper


Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Cover and grill bell peppers 4 inches from medium heat 15 to 20 minutes, turning frequently, until skin is blistered on all sides. Wrap peppers in clean towel or brown paper bag. Cool 15 minutes. Remove skin from peppers with knife. Cut peppers lengthwise in half. Remove stems and seeds. Cut peppers into 1/4 to 1/2 inch wide strips. Place in non metal bowl. Drizzle with oil. Sprinkle with salt and pepper. Cover and refrigerate at least 1 hour but no longer than 3 days.

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Pepper Salad
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