4 Serves
67 Mins
Preheat your oven and place the red bell peppers on a baking sheet to roast until charred and tender.
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Vitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
160 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
54 mg / 4,700 mgSodium
488 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Once cooled, peel the charred skin off the red bell peppers and remove the seeds using a chefs knife.
In a food processor, combine the roasted peppers, feta cheese, garlic, and a drizzle of olive oil.
Pulse the mixture until smooth, then season to taste with salt and pepper before serving.
25
g95
g20
g
Yemeni
