Roasting peppers is really easy! Serve them as part of charcuterie on top of goat cheese, use for Roasted Pepper Soup, in salads and they are a must with Turkey Burgers Stuffed with Cheese ( and we always seem to use goat cheese).
Roasted Peppers
We generally use red peppers but any color will do except green! Raw yellow peppers, have a slightly higher CHO count than red peppers, if you need precise carbs just be aware. 1 large red pepper (200 grams) cut and trimmed has approximately 9 CHO; one large yellow pepper (200 grams) cut and trimmed has approximately 11 CHO. The Calorie King App uses the same CHO count for all roasted peppers: 48 grams = 2 CHO.
Ingredients
- Roast as many peppers as you need.
- I have weighed the pepper/s each time I roast them and consistently 1 TBSP = 13 grams. As long as you weigh the total roasted peppers after taking the skin off, calculate: .041 CHO/GRAM
For Example:
- TOTAL WEIGHT ROASTED WITHOUT SKIN 136 GRAMS
- CALORIE KING APP 48 GR = 2 CHO
- 136 GRAMS TOTAL WEIGHT DIVIDED BY 48 GRAMS = 2.83 x 2 CHO = 5.66 TOTAL CHO FOR THAT ROASTED PEPPER
- 5.66 CHO DIVIDED BY 136 GRAMS = .041 CHO/GRAM
- 1 TBSP = 13 GRAMS .041 CHO x 13 GRAMS .533 CHO/TBSP
Instructions
- Cut pepper/s into quarters, seeds and membrane removed.
- Spray a cooking sheet with Pam and place skin side up. Broil on second from top rack, for 10 – 15 minutes, turning pan as needed. When skin is mostly black and lifting from the pepper, remove peppers from the oven and place 4 quarters in a paper lunch bag. Roll up and seal. Leave to rest for 5 minutes or until you can handle the peppers with your hands.
- Remove skin with a paring knife. This should be very easy for the most part. Slice pepper into 1 inch by ¼ inch pieces.
