This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. Brenda Hlivyak, La Center, Washington.
2 inch Medium sweet yellow peppers, cut into 1 pieces
1 inch Large sweet onion, cut into 1 slices
Nutrition value
221
calories per serving
4 g Fat4 g Protein40 g Carbs7 g FiberOther
Current Totals
4 g Fat
4 g Protein
40 g Carbs
7 g Fiber
MacroNutrients
Carbs
40 g
Protein
4 g
Fiber
7 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
67 mg
Iron
3 mg
Vitamin A
36 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
52 mcg
Vitamin B12
0 mcg
Vitamin C
86 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
80 mg
Manganese
2 mg
Phosphorus
117 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment