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    You are in: Home / Low-cholesterol / Red Peppers in Oil Recipe
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    Red Peppers in Oil

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Samuel Holden's Note:

    Traditional Spanish peppers...Like my BF's grandmother makes :)) Also served as a Tapa (Pimientos del piquillo)

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    My Private Note

    Ingredients:

    Yield:

    jar

    Units: US | Metric

    • 3 large red peppers
    • 2 garlic heads (yes, the whole thing!)
    • olive oil (to cover the peppers in the jars)

    Directions:

    1. 1
      Heat your oven (sorry charishma -- ) to 250ºC and place the washed and dried peppers on a baking tray.
    2. 2
      Bake for about 2 hours (sometimes more sometimes less), until the skins come loose easily.
    3. 3
      Put the peeled garlic on the tray about halfway through, and don't let it burn!
    4. 4
      Remove all the skin.
    5. 5
      Place the peppers and the garlic in a clean, disinfected jar and cover in oil.
    6. 6
      Let them stand for a day or two in the fridge.
    7. 7
      Use in Spanish recipes, eat them on bread or have them with a tortilla.

    Ratings & Reviews:

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    Nutritional Facts for Red Peppers in Oil

    Serving Size: 1 (552 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 217.3
     
    Calories from Fat 16
    37%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 20.0 mg
    0%
    Total Carbohydrate 49.5 g
    16%
    Dietary Fiber 11.1 g
    44%
    Sugars 21.2 g
    85%
    Protein 8.6 g
    17%

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