Easy Roasted Peppers

33 Reviews

“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.” - by FISHLOVE

Ingredients

6 red bell peppers

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Metric US

Original recipe yields 4 servings

Directions

Preheat the oven to 500 degrees F (260 degrees C).
Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition

Amount Per Serving (4 total)

Calories
55 cal
3%

Fat
0.5 g
< 1%

Carbs
10.8 g
3%

Based on a 2,000 calorie diet

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Reviews (33)

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371

Diane

Nov. 6, 2004

"Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter). The..." See morese turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the broiler for 6 to 10 mins. until blackened and blistered. I line a baking sheet with foil and just wrap it around them to cool before peeling. Works great and no mess on the pan."

121

WELY

Jan. 13, 2004

"I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year...." See more"

AMATULLAH

Nov. 6, 2003

"It's quick, easy and tastes GREAT!! after peeling them i warmed them in a pan with alittle oil and garlic and put it over penne pasta!....Thanks...." See more"

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