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RECIPE
4 INGREDIENTS 7 STEPS 45min

Roasted Peppers

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.
Roasted Peppers Recipe | SideChef
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.
If I could I’d own a huge farm with large greenhouses so all fruits and vegetables would always be in season. Until then, I’ll eat seasonally. Homemade versions of processed foods are always better.
http://margaretsdish.com/
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If I could I’d own a huge farm with large greenhouses so all fruits and vegetables would always be in season. Until then, I’ll eat seasonally. Homemade versions of processed foods are always better.
http://margaretsdish.com/
45min
Total Time
$0.38
Cost Per Serving

Ingredients

Servings
4
US / METRIC
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
11
FAT
0.0 g
PROTEIN
0.4 g
CARBS
2.6 g

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 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 (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.

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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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