5 from 21 votes
How to Cook Roasted Red Peppers
This recipe explains how to roast whole red bell peppers in the oven until their skins are lightly charred and blistered. After cooling, the skins are peeled off, and seeds and stems are removed to leave clean roasted pepper flesh. The peppers can be sliced or kept whole for later use, making them versatile for various dishes.
Cook Time
20 mins
Total Time
20 mins
Servings:
2
cups
Calories:
184 kcal
Course:
Side Dish
Cuisine:
Spanish
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2 cups
Amount Per Serving
Calories 184
% 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.