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    You are in: Home / Recipes / Red Bell Peppers With Capers-Tapas Recipe
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    Red Bell Peppers With Capers-Tapas

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 28, 2012

      Quite too easy to be as delicious!
      We used this as side dish to meat, but it would perfect served as tapas or appetizer,
      It woudl make a wonderful impression on small pieces of toasted bread as well.
      I prepared the double portion as I knew that we all like red peppers too!
      Thnaks a lot for this tasty and preatty dish!

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    • on April 12, 2008

      A quick appetizer sure to please. I didn't have sherry wine vinegar so I used red wine vinegar and then added a dash of dry sherry. I would suggest serving this with a baguette.

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    • on June 04, 2007

      This really hit the spot. I scaled the recipe down to 2 servings and DH and I enjoyed this all by our lonesomes. Make sure you have some bits of bread to sponge up the dressing with - it's divine with the peppery juice.

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    • on May 23, 2007

      Rita, This Tapas recipe sounds wonderful! I think I am going to bring it to our next family get-to-gether. Thank you so much for posting this!! Love, Becky

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    Nutritional Facts for Red Bell Peppers With Capers-Tapas

    Serving Size: 1 (164 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 131.2
     
    Calories from Fat 85
    64%
    Total Fat 9.4 g
    14%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 49.2 mg
    2%
    Total Carbohydrate 10.1 g
    3%
    Dietary Fiber 3.2 g
    13%
    Sugars 6.3 g
    25%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    sherry wine vinegar

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