Roasted Red Peppers Recipe
from kristineskitchenblog.comHow to roast red peppers. Roasted Red Peppers are easy to make with just a few minutes of active time. Use your roasted peppers in your favorite recipes, or add them to pasta dishes, sandwiches, burgers, wraps and salads.
Servings: 8 servings
Calories: 18kcal
Ingredients
- 4 red bell peppers or any amount you want to roast
Instructions
- Preheat oven to 425° F with an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Cut the peppers in half. Use a small knife to remove the stems, membranes and seeds.
- Place pepper halves, cut-sides down, on the prepared baking sheet.
- Roast in the preheated oven for 30 to 35 minutes, until the skins start to blacken in spots and the skins start to loosen.
- Immediately transfer the peppers to a glass bowl. Cover the bowl with plastic wrap or a kitchen towel. Let rest for 10 to 15 minutes, or until cool enough to handle.
- Use your fingers to peel the skins off of the peppers. Chop or slice the peppers, as desired.
Notes
- Roasted peppers can be used immediately or stored in an airtight container in the refrigerator for up to one week. For maximum freshness, store peppers in olive oil.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1863IU | Vitamin C: 76mg | Calcium: 4mg | Iron: 1mg
