Roasted Peppers

4 INGREDIENTS • 7 STEPS • 45MINS

Roasted Peppers

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
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This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
author_avatar
Margaret's Dish
However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.

45MINS

Total Time

Ingredients

Servings
2
us / metric
Bell Pepper
2
(5 oz each)
Large Bell Peppers
Olive Oil
as needed
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
24
Fat
--
Protein
1.0 g
Carbs
5.7 g
Love This Recipe?
author_avatar
Margaret's Dish
However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Cut the Bell Peppers (2) in half (from top to bottom), scrape out the seeds and cut out the stem.
step 2 Cut the Bell Peppers (2) in half (from top to bottom), scrape out the seeds and cut out the stem.
step 3
Line a baking tray with foil and place peppers in the tray with the outside facing up.
step 4
Gently rub with Olive Oil (as needed) and generously sprinkle Salt (to taste) and Ground Black Pepper (to taste). Feel free to add other seasonings like garlic powder, cayenne pepper, dried basil, dried parsley, or dried oregano.
step 4 Gently rub with Olive Oil (as needed) and generously sprinkle Salt (to taste) and Ground Black Pepper (to taste). Feel free to add other seasonings like garlic powder, cayenne pepper, dried basil, dried parsley, or dried oregano.
step 5
Bake for 35 minutes, or until the top of the peppers is blistered and the skin peels away easily.
step 5 Bake for 35 minutes, or until the top of the peppers is blistered and the skin peels away easily.
step 6
Remove from the oven and allow too cool slightly before peeling the blistered skin off.
step 6 Remove from the oven and allow too cool slightly before peeling the blistered skin off.
step 7
Slice the pepper flesh and store in a air-tight container in the fridge for up to a week.
step 7 Slice the pepper flesh and store in a air-tight container in the fridge for up to a week.

Tags

Dairy-Free
American
Gluten-Free
Lunch
Keto
Snack
Low-Carb
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Side Dish
Summer
Vegetables
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