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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 100
% Daily Value**
Total Fat 4g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 149mg
Total Carbohydrate 17g
Dietary Fiber 3g
Sugars 14g
Protein 2g
Vitamin A  15%Vitamin C  92%
Calcium  2%Iron  4%
Potassium  11%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Charred Peppers with Peaches

Date Added: June 11, 2009


1/2 Teaspoon Cumin Seed Ground
2 Tablespoons Fresh Lemon Juice
1/8 Teaspoon Ground Red Pepper
1 Tablespoon Olive Oil
1/4 Teaspoon Salt coarse
1 Red Pepper
1 Yellow Bell Pepper
3 Peaches large and ripe
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1. Preheat broiler.

2. Line broiling pan (without rack) with foil. Cut each pepper lengthwise in half; discard stem and seeds.

3. Arrange peppers, cut side down, in pan. Place broiling pan in broiler 5-6 inches from heat source and broil peppers until charred and blistered, about 8 to 10 minutes.

4. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle.

5. (Alternate: put sliced peppers into pan and broil until charred and blistered.

6. Place peppers in a small ziplock baggie and zip it up.

7. Steam at room temperature). Remove peppers from foil.

8. Peel off skin and discard. Cut peppers lengthwise into 1/2-inch-wide strips.

9. In bowl, stir peppers with remaining ingredients except peaches.

10. Cover and refrigerate if not serving right away.

11. To serve, peel, pit, and slice peaches; stir into pepper mixture.

12. Serve at room temperature. Makes about 3 cups or 4 first-course servings.

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Dietary Notes:
This recipe is low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is high in Vitamin C with 92% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Sulfites, Peach, Fructose Malabsorption, Hot Pepper, Olive Oil allergies.
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