Seasons and Suppers · by Jennifer Maloney★ 4.9 (14)
Skillet Roasted Corn and Peppers
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 15%
CARBS 23G44% OF CAL
4G FIBER5G SUGAR14G OTHER
FAT 12G51% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Charred roasted corn and peppers topped with feta cheese and cilantro. A bright, Tex-Mex-inspired vegetable side with a little tang from lime.
sideamerican🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 3- 3 cobs corn (kernels cut off (about 1 1/2 cups) or use thawed frozen corn)
- 1/2 medum red bell pepper (seeded, cored and roughly diced)
- 1/2 medium orange bell pepper (seeded, cored and roughly diced)
- 1/4 large red onion (cut into thick slices)
- 1 Tablespoon extra virgin olive oil
- Salt and freshly ground pepper
- Crumbled feta cheese
- Chopped fresh cilantro
- Lime wedges, for drizzling
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 15%
CARBS 23G44% OF CAL
4G FIBER5G SUGAR14G OTHER
FAT 12G51% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 545mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 423mg
- Calcium
- 136mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 545MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.