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RECIPE
3 INGREDIENTS7 STEPS45MIN

Roasted Peppers

5.0
2 Ratings
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Margaret's Dish
HOWEVER VEGETABLE RIDDEN, PEANUT BUTTER FILLED, CHOCOLATE SWIRLED, KALE TOPPED THE RECIPES GET, THIS BLOG IS DISHING OUT DELICIOUS FOOD.
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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.

45MIN

Total Time
Margaret's Dish
HOWEVER VEGETABLE RIDDEN, PEANUT BUTTER FILLED, CHOCOLATE SWIRLED, KALE TOPPED THE RECIPES GET, THIS BLOG IS DISHING OUT DELICIOUS FOOD.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2
Large  Bell Peppers
to taste
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
11
FAT
0.0 g
PROTEIN
0.4 g
CARBS
2.6 g

Directions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Cut the Bell Pepper (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 (to taste) and generously sprinkle Salt and 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.

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Nutrition Per Serving
Calories
11
% Daily Value*
Fat
0.0 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
2.6 g
1%
Fiber
0.9 g
3%
Sugars
1.7 g
--
Protein
0.4 g
1%
Sodium
17.0 mg
1%
Vitamin D
--
--
Calcium
8.8 mg
1%
Iron
0.3 mg
2%
Potassium
93.9 mg
2%
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