Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
375
Calories
30g
Protein
24g
Fat
9g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large, thick-walled bell peppers, preferably 2 each red, yellow and green
- 2 1/2 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. red wine vinegar, or to taste
- 1 large garlic clove, minced
- 1 can (2 oz.) anchovy fillets in olive oil
- Salt, to taste
- 2 Tbs. minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes