Ingredients
- 6 large red peppers, halved lengthwise, seeds removed
- 3 cans (each 3.5 oz/100 g) sardines packed in oil, drained
- 4 hard-boiled eggs, peeled and chopped in eight pieces
- ½ cup (125 ml) crumbled goat cheese
- 12 large pitted black olives, sliced
- 1 handful green salad
For the vinaigrette
How to Make It
- Preheat oven to 400°F (200°C).
- Place peppers on a baking sheet and bake in preheated oven for 40 minutes or until skin begins to wrinkle. Remove from oven and let cool before peeling.
- Meanwhile, in a bowl, whisk together ingredients for vinaigrette. Add sardines, eggs, cheese and olives. Gently toss.
- Divide mixture among peppers. Place one pepper half over the other to make a sandwich.
- Serve with salad.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 300 kcal Calories from Fat: 180 kcal |
|
% Daily Value*
|
| Total Fat 20 g 57% |
Saturated Fat 6 g 30% |
Trans Fat 0.0 g |
Cholesterol 200 mg 67% |
Sodium 600 mg 10% |
carbohydrates 9 g 7% |
Dietary Fiber 2 g 5% |
Sugars 4 g 4% |
Protein 21 g 42% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |