- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 867.01 (Kcal)
- Carbohydrates 41.62 (g) of which sugars 15.09 (g)
- Proteins 46.68 (g)
- Fat 48.08 (g) of which saturated 14.26 (g)of which unsaturated 13.56 (g)
- Fibers 7.54 (g)
- Sodium 1,672.53 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
About Peppers
The pepper season is very long and lasts from April to the end of October, so this is not the season even though my peppers come from Sicily and were grown in a greenhouse. Naturally, no matter how good they are, they will never be as tasty as those ripened in the summer under the sun. The pepper is absolutely the vegetable with the most vitamin C, with a fair amount of vitamin A and plenty of minerals. This is one of the reasons to choose them in the kitchen, beyond the taste, of course.
The pepper season is very long and lasts from April to the end of October, so this is not the season even though my peppers come from Sicily and were grown in a greenhouse. Naturally, no matter how good they are, they will never be as tasty as those ripened in the summer under the sun. The pepper is absolutely the vegetable with the most vitamin C, with a fair amount of vitamin A and plenty of minerals. This is one of the reasons to choose them in the kitchen, beyond the taste, of course.
