4 INGREDIENTS • 7 STEPS • 45MINS

Roasted Peppers

Name: Roasted Peppers
Total time: PT2700.0S
Yield: 2
Ingredients: 2 Bell Pepper; as needed Olive Oil; to taste Salt; to taste Ground Black Pepper

Recipe

5.0

2 ratings

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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Margaret's Dish

However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.

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.

45MINS

Total Time

$0.85

Cost Per Serving

Ingredients

Servings

2

us / metric

2
(5 oz)

Large Bell Peppers

as needed

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

24

Fat

--

Protein

1.0 g

Carbs

5.7 g

Love This Recipe?

Add to plan

Roasted Peppers

Save

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 InstructionsHide images

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 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 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 7

Slice the pepper flesh and store in a air-tight container in the fridge for up to a week.