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Roasted Red Peppers
Ingredients
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Instructions
- With the rack 6 inches from the top of the oven, put broiler on high. Alternatively, you can also roast peppers on the BBQ. Place the whole peppers on a baking sheet and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred.
- Remove the pan from the oven and immediately cover with a tea towel. This makes removing the skin much easier. Set aside until the peppers are cool enough to handle.
- Remove the stem, peels and seeds and slice the peppers to desired size. You can drain the peppers in a colander overnight to remove excess fluids.
- Cover peppers with olive oil, they can be left in the fridge for up to 2 weeks.
- If you are planning on freezing you can leave the roasted peppers whole (which will help retain moisture) and place in Tupperware containers. Just remove from freezer, thaw, and season with basil, olive oil, garlic, sea salt and pepper. Also great drizzled with balsamic glaze. Yum!
Nutrition Facts
Roasted Red Peppers
Amount Per Serving
Calories 43
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0.3g
2%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 2mg
0%
Potassium 251mg
7%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 5g
Protein 1g
2%
Vitamin A
75%
Vitamin C
377%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.