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    You are in: Home / Recipes / Piedmont Roasted Bell Peppers Recipe
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    Piedmont Roasted Bell Peppers

    Average Rating:

    2 Total Reviews

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    • on January 27, 2010

      This recipe received 5 stars from both my husband and myself. The directions mention the tomatoes being peeled but not the ingredients; I made sure to peel them. Also, I pressed (not sliced) one garlic clove into each pepper, so a little more than listed. I cooked it over an hour because we like the peppers soft. This turned out just delicious, not too salty. I will definitely make this again. Thanks for a wonderful side dish, Allyoop!

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    • on April 13, 2009

      One of my most favourite recipes ever - can't remember where I first read it but my family demand it whenever I go home! It may not be obvious from Allyoop's description, but the peppers need to be sliced vertically - that is from stem to base, not around the middle. Also check after 40 mins as that's all they take in my fan-forced oven. Don't worry about the anchovies - cut them up small and they cook down to a lovely salty savouriness - not fishy at all, in fact undtectable as anchovy (in the same way that unrepentant fish haters will happily eat worcestershire sauce). Don't forget some good quality bread to mop up the lovely oily peppery juices - yum!

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    Nutritional Facts for Piedmont Roasted Bell Peppers

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 322.5
     
    Calories from Fat 256
    79%
    Total Fat 28.5 g
    43%
    Saturated Fat 4.0 g
    20%
    Cholesterol 6.8 mg
    2%
    Sodium 303.6 mg
    12%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 4.7 g
    19%
    Sugars 10.1 g
    40%
    Protein 5.1 g
    10%

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