Approximate nutritional values per serving (1 potato skin): 206 Calories, 9g Fat, 4g Saturated Fat, 22mg Cholesterol, 236mg Sodium, 21g Carbohydrates, 4g Fiber, 8g Sugars, 0g Added Sugars, 10g Protein
To roast bell peppers, position oven rack to upper position and preheat oven to 450°; line rimmed baking pan with parchment paper. Cut peppers lengthwise in half; remove and discard seeds and stems. Place peppers, cut side down, on prepared pan; roast 20 minutes or until skin is blackened and peppers are tender, rotating pan once. Transfer peppers to large bowl; cover with plastic wrap and let stand 10 minutes. Carefully remove and discard charred skin from peppers; chop!