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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Grill
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 218
% Daily Value**
Total Fat 21g
32%
Saturated Fat 3g
5%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 92mg
4%
Total Carbohydrate 9g
3%
Dietary Fiber 2g
8%
Sugars 3g
Protein 3g
Vitamin A  11%Vitamin C  132%
Calcium  5%Iron  6%
Potassium  8%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Peppers With Tarragon

Date Added: June 11, 2009

Ingredients:

1 Red Pepper thinly sliced
1 Green Bell Pepper minced
1 Clove Of Garlic chopped
1 Lemon juiced
2 Tablespoons Tarragon finely chopped
3 Tablespoons Olive Oil or lard
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Directions:

1. Skinned, grilled peppers in a garlic and tarragon dressing, arranged decoratively on a plate, make an elegant, light starter to a meal.

2. Try using other colored peppers, too - yellow, purple or white - to vary the effect.

3. Wash the peppers and cut into quarters. De-seed and remove the inedible parts.

4. grill the peppers for a few minutes, skin-side up.

5. Leave to cool. Now remove the skin, which should peel away easily.

6. Cut the peppers into strips. Mix together the garlic, lemon juice, chopped tarragon, and some salt and pepper and sprinkle over the peppers, trickle the olive oil over the top and garnish with the sprigs of tarragon.

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Dietary Notes:
This recipe is very low-sodium with 92mg per serving and 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 132% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Garlic, Olive Oil, Citric Acid allergies.
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