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Oven-roasted dolma pepper Calories
A low-calorie vegetable side rich in vitamin C and antioxidants.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Oven-roasted dolma pepper (120 g) has 31 calories. That works out to 26 calories per 100 g. It contains 7.2 g of carbs, 1.1 g of protein, 0.2 g of fat and 1.9 g of fiber. Its 91.2 mg of Vitamin C covers 101% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Oven-roasted dolma pepper Nutrition Facts
Selected: 1 piece (medium) · 120 g
31
KCAL / 120G
Carbs
7.2g
· 3% DV
Protein
1.1g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 82% · Protein 13% · Fat 5%
Oven-roasted dolma pepper nutrition facts table · 1 piece (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 31 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 3.6 mg | 0% |
| Total carbohydrate | 7.2 g | 3% |
| Fiber | 1.9 g | 7% |
| Protein | 1.1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Oven-roasted dolma pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 31 kcal |
| 1 tablespoon (chopped) | 10 g | 3 kcal |
| 1 piece (small) | 60 g | 16 kcal |
| ½ cup (chopped) | 75 g | 20 kcal |
| 100 g | 100 g | 26 kcal |
| 1 serving (medium) | 120 g | 31 kcal |
| 1 cup (chopped) | 150 g | 39 kcal |
| 1 piece (large) | 180 g | 47 kcal |
| 2 piece (double) | 240 g | 62 kcal |
Calculated from 26 calories per 100 g.
Frequently Asked Questions About Oven-roasted dolma pepper
How do you make oven-roasted dolma pepper?
To make oven-roasted dolma pepper, wash and thoroughly dry the peppers, then roast them in a hot oven until their skins blister and soften. Turn them as they cook for even charring. Cover them briefly after roasting to loosen the skins before peeling.
How do you peel oven-roasted dolma pepper without tearing it?
Cover oven-roasted dolma pepper while it is still warm and let the trapped steam loosen the skin. Once the peppers are cool enough to handle, peel gently with your fingers, starting where the skin has already lifted.
Should you roast oven-roasted dolma pepper whole or cut it in half?
Roast oven-roasted dolma pepper whole when you want to preserve its cavity for stuffing. Halving it first exposes more flesh to the heat and makes it cook faster, but the pieces will not hold a traditional whole-pepper filling as neatly.
Do you remove the seeds before roasting oven-roasted dolma pepper?
Leave the stem and seeds in oven-roasted dolma pepper when roasting it whole; the intact pepper is easier to handle and stuff afterward. Remove the stem, seeds, and inner ribs once the pepper has roasted and cooled enough to touch.
Why does the skin of oven-roasted dolma pepper turn black?
The skin of oven-roasted dolma pepper turns black because it is blistering and charring under the oven’s heat. That is normal for roasting; peel away the blackened skin, but avoid eating any flesh that has itself burned heavily.
Can you prepare oven-roasted dolma pepper ahead of time?
Yes, you can prepare oven-roasted dolma pepper ahead of time. Cool it, peel it if desired, and refrigerate it in a covered container; bring it out when you are ready to serve or use it in a recipe.
What can you cook with leftover oven-roasted dolma pepper?
Leftover oven-roasted dolma pepper works well in salads, sandwiches, pasta, soups, and blended sauces. Drain any liquid first if you want to keep a sandwich or salad from becoming soggy, and add the pepper near the end of cooking.
Can oven-roasted dolma pepper be frozen after peeling?
Yes, peeled oven-roasted dolma pepper freezes well. Remove the seeds, let the pepper cool, and pack it in portions in a freezer-safe container or bag. Thawed peppers become softer, so they are better for cooked dishes than crisp salads.
Why does oven-roasted dolma pepper taste bitter?
Oven-roasted dolma pepper can taste bitter if the flesh, rather than just the skin, has burned, or if charred skin remains attached. Peel the pepper and trim any badly scorched flesh; turn the peppers during roasting to prevent uneven burning.
Is oven-roasted dolma pepper better served warm or cold?
Oven-roasted dolma pepper tastes good warm or cold. Serve it warm as a side dish or use it in a cooked filling; chilled, peeled pepper is convenient for salads and sandwiches. Add seasonings after roasting so they do not burn.
Oven-roasted dolma pepper Vitamins & Minerals
Vitamins
Vitamin C
91.2mg · 101% DV
B6
0.26mg · 15% DV
Vitamin K
8.88µg · 7% DV
Vitamin E
1.08mg · 7% DV
Minerals
Copper
0.08mg · 9% DV
Manganese
0.14mg · 6% DV
Potassium ⭐
210mg · 6% DV
Phosphorus
24mg · 3% DV
Sodium
3.6mg · 0% DV
Oven-roasted dolma pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Oven-roasted dolma pepper
To burn the 31 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Oven-roasted dolma pepper?
Oven-roasted dolma pepper is a large, sweet pepper roasted until soft, with the slight browning that brings out its natural sweetness. In Turkish and wider Mediterranean cooking, peppers of this kind are commonly used for stuffing, while roasting makes them easy to serve as a side or add to other dishes.
Its tender flesh has a mild, smoky-sweet flavour. Serve it with grains, beans, salads or as part of a mezze spread; it can also be sliced into sandwiches or folded into a warm dish. It is a light vegetable choice, with 26 calories per 100 g, and provides vitamin C and antioxidants. For a simple meal, pair it with lentils or rice and use just a little oil in the dressing.
How Nutritious Is Oven-roasted dolma pepper?
Nutrient density
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Oven-roasted dolma pepper Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Oven-roasted dolma pepper Contain Allergens?
No known major allergens
Which Diets Is Oven-roasted dolma pepper Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Oven-roasted dolma pepper Fat Profile
SATURATED
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.