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SideChef
Recipes
Roasted Peppers
Recipe

4 INGREDIENTS • 7 STEPS • 45MINS

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.
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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
Bell Pepper
2
(5 oz)
Olive Oil
as needed
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
24
Fat
--
Protein
1.0 g
Carbs
5.7 g
Add to plan
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Roasted Peppers
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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.
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 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
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Dairy-Free
American
Gluten-Free
Keto
Snack
Low-Carb
Shellfish-Free
Vegan
Vegetarian
Side Dish
Summer
Vegetables
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