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Peppers Bruschetta
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Rating: 5/5 (1 vote cast)

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

Amount Per Serving
Calories 69
% Daily Value**
Total Fat 7g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 235mg
Total Carbohydrate 2g
Dietary Fiber 1g
Sugars 1g
Protein 1g
Vitamin A  11%Vitamin C  56%
Calcium  1%Iron  0%
Potassium  1%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Peppers Bruschetta

Date Added: July 25, 2018


1 Tablespoon Lemon Juice fresh
3 Tablespoons Capers
2 Tablespoons Olive Oil
1 Red Bell Pepper (or combination of
2 Cloves Of Garlic peeled, cut in lg.
2 Leaves Basil thinly sliced
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1. Preheat oven to 400F Wash peppers and drain well.

2. Spread aluminum foil over the bottom of a broiling pan.

3. Place peppers on the foil and broil until skin becomes blistered and charred.

4. Turn peppers and do the same on all sides. Remove from oven.

5. Lift corners of foil and fold together to seal in the peppers.

6. Let stand 30 minutes, covered with a dish towel.

7. Unwrap foil and remove stems, seeds and charred skin from peppers.

8. Save any and all liquid in a mixing bowl, as the flavor from the liquid makes the dish.

9. Cut peppers into 1/2 inch strips. Place in mixing bowl with the reserved liquid.

10. Add olive oil, lemon juice, capers, garlic and basil.

11. Refrigerate several hours or overnight. Great with fresh, Italian bread, in sandwiches, or as side dish.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 56% 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, Garlic, Fructose Malabsorption, Olive Oil allergies.
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