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    You are in: Home / Recipes / Ww 1 Point - Roast Peppers With Onions Recipe
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    Ww 1 Point - Roast Peppers With Onions

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    2 Total Reviews

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    • on October 01, 2006

      I enjoyed the flavors of this but had some problems with the texture. After 8 minutes my onions were fairly carmelized and browned. They were also very dry given the small amount of oil in this low fat dish. Really ready to serve at that point. Continued with the recipe as stated, adding the broth and boiling it off. I found this made the onions quite good but left the peppers a tad to mushy. Perhaps this was becase they were prety soft from the roasting. Wondering if this would have worked better if the broth were slowly added to the onions while they were cooking then adding the garlic and peppers at the end. Will certainly play with this a bit as I love peppers and onions. Served mine with pork chops at dinner and with scrambled eggs the next day. Thanks!

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    • on January 19, 2006

      Quick and easy to make, wonderfully flavoursome and SO low in fat (2.8g), so I’ll certainly be making this again, often! I have zero tolerance of hot and spicy foods so I made this with sweet red baby peppers and I doubled the garlic and added some Greek mixed spices to the herbs. For the stock, I used my chicken stock version of my Vegetable Stock Vegetable Stock. Thanks for sharing this delicious recipe. Just loved it!

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    Nutritional Facts for Ww 1 Point - Roast Peppers With Onions

    Serving Size: 1 (59 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 76.8
    Calories from Fat 23
    Total Fat 2.5 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 47.5 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 4.2 g
    Sugars 1.7 g
    Protein 2.4 g

    The following items or measurements are not included:

    vegetable broth


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