Roasted Red Pepper Salad

Roasted Red Pepper Salad

Salad Vegetable Salads

This is a stuffed pepper salad, light and delicious!

Servings per recipe: 2
Calories per serving: 415
Preparation time: 20m
Total cooking time: 1h


  • 2 large eggplants
  • 6 red bell peppers
  • 1 cup plain yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • salt to taste


  • 1   Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  • 2   Pierce the eggplants several times with the tip of a paring knife. Place the eggplants and peppers onto the prepared baking sheet. Cook under the preheated broiler until the skins of the peppers and eggplants have blackened and blistered, about 5 minutes. Turn the vegetables over and rearrange them on the baking sheet; roast until the skins are blackened on all sides. Place the blackened peppers and eggplants into a bowl, and tightly seal with plastic wrap. Set aside and allow the vegetables to cool about 20 minutes. Once cool, remove the skins and discard.
  • 3   Mix together the yogurt and garlic, and set aside.
  • 4   Finely chop the peeled roasted eggplant and transfer it to a bowl. Drizzle with 1 tablespoon of olive oil and season with salt to taste.
  • 5   Pull the stems and cores out of the roasted peppers, remove any seeds, and stuff the peppers with the eggplant mixture. Top with the garlic yogurt and serve.

Nutrion facts:

Total Fat 11g 17%
    Saturated Fat 2.0g  
Cholesterol 7mg 2%
Sodium 114mg 5%
Potassium 2618mg 73%
Total Carbohydrates 70g 23%
Dietary Fiber 30.2g 121%
Protein 17g 34%
Sugars 39g  
Vitamin A 11424IU  
Vitamin C 473mg  
Calcium 316mg  
Iron 3mg  
Thiamin 1mg  
Niacin 10mg  
Vitamin B6 2mg  
Magnesium 160mg  
Folate 328mcg