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.
Total Time
45min
5.0
3 Ratings
Author: Margaret's Dish
Servings:
2
Ingredients
•
2
(5 oz)
Large
Bell Peppers
•
as needed
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
Cut the Bell Peppers (2) in half (from top to bottom), scrape out the seeds and cut out the stem.
3.
Line a baking tray with foil and place peppers in the tray with the outside facing up.
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.
5.
Bake for 35 minutes, or until the top of the peppers is blistered and the skin peels away easily.
6.
Remove from the oven and allow too cool slightly before peeling the blistered skin off.
7.
Slice the pepper flesh and store in a air-tight container in the fridge for up to a week.
Nutrition Per Serving
CALORIES
24
FAT
0.0 g
PROTEIN
1.0 g
CARBS
5.7 g
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