Roasted Red Peppers With Pecans And Yogurt
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veglife1 | 6 | Servings | |
INGREDIENTS
| 2 | Red bell peppers, halved | |
| lengthwise | ||
| seeds & membranes removed | ||
| 2 | c | Plain nonfat yogurt |
| Salt & pepper to taste | ||
| 1/4 | c | Coarsely chopped pecans |
| 1/4 | c | Chopped mint leaves |
INSTRUCTIONS
Heat grill or broiler. Grill or broil peppers until soft but skins are not overly charred, about 10-15 minutes. Put peppers in a brown paper bag or a bowl covered with plastic wrap. When cool enough to handle, remove skins. Leave whole or cut into strips. Season yogurt to taste with salt & pepper and spoon onto 1 large or 6 individual serving plates. Lay peppers over yogurt and sprinkle with pecans and mint. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 27
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 24.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g