Roasted Red Peppers
Ingredients
-
4
medium
red bell peppers
Instructions
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Slice each bell pepper into four slabs, discarding any membranes.
- Place the pepper slabs skin side up on the baking sheet in a single layer.
- Roast the peppers for 25 to 30 minutes, rotating the pan halfway through until the tops are blistered.
- Transfer the peppers to a bowl and cover to trap steam for 10 to 20 minutes.
- Peel off the charred skins and use the roasted peppers as desired.
Nutrition Facts (estimated)
Servings
1 ½ cups
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
2g
Sodium
5mg
Cholesterol
0mg
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