Easy Roasted Bell Peppers

Name: Easy Roasted Bell Peppers
Prep time: 30 min
Total time: 1 h
Yield: About 1 cup
Ingredients: 2 medium bell peppers, washed and dried thoroughly; Salt; Freshly ground black pepper

Bell Peppers Memorial Day Mediterranean Healthy Vegetarian Side Dish Make Ahead Easy

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About 1 cup Easy

Total: 1 hr

6 Ratings

Ingredients (3)

2 medium bell peppers, washed and dried thoroughly
Salt
Freshly ground black pepper

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Nutritional Information

Calories38
Fat0.37g
Saturated fat0.04g
Trans fat
Carbs7.4g
Fiber2.59g
Sugar5.0g
Protein1.22g
Cholesterol
Sodium277.56mg
Nutritional Analysis per serving (2 servings) Powered by

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Roasted bell peppers make a great addition to pizzas and sandwiches. Instead of placing the peppers directly under the broiler, we give them a little room by setting them in the middle of the oven. This extra distance allows them to roast a bit before their skins blister.

Game plan: The roasted peppers can be stored for up to 4 days before using.

Can’t get enough roasted peppers? Try our stuffed pepper recipe.

by Amy Wisniewski

Instructions

1Heat the broiler to high and arrange a rack in the upper third of the oven. Place the bell peppers directly on the rack. Roast, turning occasionally, until they blacken and blister on all sides, about 20 minutes.
2Remove the peppers from the oven and place in a heatproof bowl. Cover tightly with plastic wrap or a baking sheet and let sit for about 30 minutes.
3When the peppers are cool enough to handle, remove their skins and slice them open. Remove the seeds and membranes and discard. Slice the peppers into 1/2-inch-thick strips and season with salt and pepper. If not using immediately, refrigerate for up to 4 days in an airtight container.

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