ROASTED PEPPERS
Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:10:00
Calories: 150
Fat: 13 grams
Protein: 1 grams
Carbohydrates: 7 grams
Fiber: 2 grams
Net Carbs: 5 grams
4 bell peppers, whole, any color
1/4 cup olive oil
1. Over an open flame on the stove, or under a broiler,
roast peppers until skins are charred on all sides. Place
in a paper or plastic bag and seal bag. Let peppers
steam 10 minutes. When peppers are cool enough to
handle, peel, seed and cut into 1/3-inch-wide strips.
2. Transfer to a glass dish, drizzle with olive oil. Peppers
will keep refrigerated for up to a week.
Roasted peppers should be used more as a flavor accent rather
than as a vegetable side dish, since they are relatively high in
carbs. Loaded with vitamin C, and antioxidants, they add zest to
a wide variety of dishes. Add a clove or two of sliced garlic to the
dish before refrigerating, if you enjoy the taste - there are few
better culinary matches.
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