One Pan Roasted Peppers & Peanut Salad
10 servings
Ingredients
Roasted Peppers & Peanut Salad
2 cups of red bell pepper, sliced
2 cups of yellow bell pepper, sliced
1 cup of red onions, sliced
1 TB of peanut oil
1 tsp of kosher salt
1 cup of roasted peanuts, lightly salted
1 Tb of lime juice
2 TB of cilantro or flat leaf parsley, roughly chopped
Instructions
- Preheat oven to 425 degrees.
- Combine peppers, onion, oil and salt in a large bowl and toss.
- Place vegetables on a baking sheet and roast for 20 minutes.
- Remove from oven and add 1 cup peanuts.
- Return to oven and cook an additional 5 minutes.
- Remove from oven and place vegetable peanut mixture in a serving dish.
- Toss with lime juice and parsley and serve.
Serving size: About ½ cup
Estimated Nutritional Information
Calories:
165kcal
Carbohydrates:
16g
Fat:
9g
Fiber:
4g
Protein:
6g
Sodium:
285mg
Meet Stirlist
Dietitian Nutritionist from Lincoln, Nebraska.
The creator of Stirlist, Amber (or “RD amber” as she’s known on Twitter) is a Registered Dietitian Nutritionist who’s passionate about food, nutrition science and agriculture—which makes her the perfect source of info on how to use the power of peanuts. She currently works as a freelance Nutrition Communications Consultant, adjunct instructor at the University of Nebraska-Lincoln, and host of the Healthy Under Pressure podcast. Read more
