Roasted Red Peppers
Deliciously roasted red peppers that are sweet and smoky, perfect for adding to salads, dips, or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 Red bell peppers
- 2 tablespoons Olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 450°F (230°C).
- Cut the red peppers in half and remove the seeds and stems.
- Place the peppers cut-side down on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the oven for about 20-25 minutes until the skins are blackened.
- Remove from the oven and cover with foil for 10 minutes.
- Peel off the skins and use as desired.
Notes
Store leftover roasted red peppers in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 4g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/roasted-red-peppers/