How to Cook Roasted Red Peppers
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5
How to Cook Roasted Red Peppers
Description
How to Cook Roasted Red Peppers guides you through roasting whole red bell peppers at 425°F until the skins are blackened in spots and the peppers puff up. This roasting process softens the peppers and develops a subtle smoky flavor. Once adequately cooled, the charred skin is peeled away and discarded, and the stems, seeds, and ribs are removed to reveal the tender pepper flesh.
The peeled peppers can then be sliced into ribbons or kept whole. This preparation lends itself well to many uses such as salads, sandwiches, or as a cooked vegetable side. The recipe suggests storing peeled roasted peppers covered in the refrigerator for up to a week or freezing them for up to three months, allowing for convenient use long after cooking.
Ingredients
- 5 bell pepper red
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil. Place the peppers on the baking sheet and roast for 30 minutes or until the peppers are puffed and the skin is blackened in spots.
- Remove the peppers from the oven where they will deflate as they cool. When they're cool enough to handle, peel the blackened skin away from the fruit and discard. Pull out the stems and the seeds, and scrape away the ribs. Slice into ribbons or keep whole.
- Refrigerate for up 1 week or freeze for 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 24mg | 1% |
| Potassium | 1255mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 25g | 50% |
| Vitamin A | 18629IU | 373% |
| Vitamin C | 760mg | 844% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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