** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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