Oven-Roasted Red Peppers
A simple step-by-step guide to perfect oven-roasted red peppers that peel easy and can be used in your favorite recipes.
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Ingredients
- 4 red bell peppers
- Olive oil, optional
Instructions
Prep:
- Preheat the oven to 450F and line a baking sheet with foil.
- Slice the peppers in half, and remove the stem, seeds, and white membranes.
Roast:
- Place the peppers, cut side down, on the lined baking sheet. Roast them in the preheated oven for 15 to 20 minutes until the skins are slightly charred and the bell peppers have deflated.
- Remove the peppers from the oven and allow them to cool down to room temperature for 10 minutes. Gently lift and peel the skin off each bell pepper.
Store:
- Transfer the peppers into an airtight container, whole or sliced, and refrigerate for 1 week until they’re ready to be used.
- To extend their shelf life, add enough oil to the container to cover the peppers, seal, and store for 2-3 weeks.
Notes
*Nutrition facts are calculated with the red peppers only.
Nutrition
Serving: 1 serving | Calories: 15kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.004g | Sodium: 2mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1863IU | Vitamin C: 76mg | Calcium: 4mg | Iron: 0.3mg
