When roasted at high temperatures, bell peppers char, puff up, collapse, release their juices, and become incredibly sweet and silky. Use this recipe as a healthy side dish, pizza topping, or salad topper.
Adjust oven rack to middle position and heat oven to 400°F or 204°C.
Place whole peppers on a parchment-lined baking sheet and roast in the oven for 40 to 50 minutes, turning every 15 minutes or so. The skins will be wrinkled and charred when finished.
Place peppers and their juices in a bowl and cover tightly with plastic wrap for 10 minutes or until cool enough to handle. Remove the plastic wrap and peel the skin off the peppers. Cut away the stems, membranes, and seeds and rinse. Spread peppers flat on a cutting board and slice into strips.
If you are not ready to use them, place the peppers in a jar with a tight-fitting lid with a few tablespoons of extra virgin olive oil and refrigerate for up to 2 weeks.
Nutrition Facts
Oven Roasted Bell Peppers
Amount per Serving
Calories
19.6
% Daily Value*
Total Fat
0.2
g
0
%
Saturated Fat
0.04
g
0
%
Sodium
2.6
mg
0
%
Potassium
160.5
mg
5
%
Carbohydrates
4.6
g
2
%
Fiber
1.3
g
5
%
Sugar
2.1
g
2
%
Protein
0.8
g
2
%
Net Carbohydrates
3.2
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
19.6
Net Carbohydrates
3.2
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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