Roasted Peppers

June 4, 2018

Roasted Peppers

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.

Course Appetizer, Soup
Cuisine Mediterranean
Keyword peppers roasted

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

  1. Cut pepper/s into quarters, seeds and membrane removed.
  2. 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.
  3. Remove skin with a paring knife. This should be very easy for the most part. Slice pepper into 1 inch by ¼ inch pieces.

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