Italian Oven Roasted Bell Peppers Recipe
Try this Italian roasted peppers recipe. 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.
Ingredients
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 orange bell pepper
- olive oil
Instructions
- 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.
Notes
Stoage
After you clean up the roasted peppers, loosely pack them in airtight containers or mason jars.
Before sealing the jars, I pour a little olive oil over the peppers to keep them moist. They will keep for 2 weeks in the refrigerator.
For longer storage, roasted peppers can be frozen. Place the roasted peppers with olive oil in zip-top bags or plastic containers for up to 2 months.
Nutrition
Calories: 19.6kcalCarbohydrates: 4.6gProtein: 0.8gTotal Fat: 0.2gSaturated Fat: 0.04gSodium: 2.6mgPotassium: 160.5mgFiber: 1.3gSugar: 2.1gNet Carbohydrates: 3.2g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
