By Mayo Clinic Staff

Dietitian's tip:

For convenience, use roasted red peppers from a jar in this recipe. However, roasting peppers yourself is more flavorful. Roast whole red peppers over the grill (or under a broiler) until skins are black, turning frequently. Place into a paper bag to cool. Remove blackened skins and seeds.

Nutritional analysis per serving

  • Total carbohydrate 6 g
  • Dietary fiber 1.5 g
  • Sodium 180 mg
  • Saturated fat 0.5 g
  • Total fat 5 g
  • Trans fat 0 g
  • Cholesterol 1 mg
  • Protein 2 g
  • Monounsaturated fat 3 g
  • Calories 77
  • Total sugars 3 g
  • Added sugars 0 g
March 30, 2017