READY IN 55 mins

Roasted Peppers with Pine Nuts and Parsley

Read Reviews (2)

"This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!" — TheChef2010

Directions

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 55 mins

Reviews More Reviews

Dec 27, 2011

VERY tasty recipe! I made this for Christmas and the whole family loved it!

—mammawiddison

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Dec 26, 2011

This makes a nice side dish for roasted meat, but I think that it would also be good with pasta or bruschetta. The sweetness from the raisins adds a wonderful dimension to the taste. I used a toasted butternut squash seed oil for depth of flavor. The flavor improved after marinating overnight.

—TexasDamsel

See full review »

3 Ratings

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Nutrition

Calories
160 kcal
8%

Carbohydrates
8.4 g
3%

Cholesterol
0 mg
0%

Fat
13.8 g
21%

Fiber
1.3 g
5%

Protein
2.1 g
4%

Sodium
43 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Peppers with Pine Nuts and Parsley

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 160
Calories from Fat: 125

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 43mg 2 %
Potassium 194mg 5 %
Total Carbohydrates 8.4g 3 %
Dietary Fiber 1.3g 5 %
Protein 2.1g 4 %
Sugars 5g
Vitamin A 21 %
Vitamin C 131 %
Calcium 2 %
Iron 11 %
Thiamin 7 %
Niacin 9 %
Vitamin B6 9 %
Magnesium 8 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.