Minted Chutney-Roasted Peppers

Minted Chutney-Roasted Peppers Photo: Tina Rupp


  • 3 red bell peppers (about 1 1/2 pounds)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon mango chutney (such as Major Grey's)
  • 2 tablespoons capers
  • 1 tablespoon chopped fresh mint
  • 1 (5.25-ounce) package foccacia or other flatbread


1. Cut pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let cool. Peel pepper, and cut into strips.

2. Combine vinegar, oil, and chutney in a microwave-safe bowl. Microwave on HIGH 1 minute or until chutney dissolves. Stir in caper and mint, and toss with pepper strips. Serve chutney alongside foccacia or other flatbread.

Note: Nutritional analysis includes Sugars 7g.

    Prep: 20 minutes Cook: 11 minutes
  • Yield: 7 servings (serving size: 1/4 cup)

Nutritional Information

Calories per serving: 59
Fat per serving: 2g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 21g
Carbohydrate per serving: 10g
Fiber per serving: 2g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 100mg
Calcium per serving: 9mg