** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Place bell peppers under broiler and lightly char, turning to grill all sides.
3. Remove from broiler to a paper bag. Close bag and set aside.
4. When peppers cool, peel, core, seed and cut into strips.
5. Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.
6. Sprinkle with black pepper. Garnish with capers and serve warm or chilled.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Garlic allergies.
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