Oven-Roasted Red Peppers
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Oven-Roasted Red Peppers
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A simple step-by-step guide to perfect oven-roasted red peppers that peel easy and can be used in your favorite recipes.
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Ingredients
- 4 red bell peppers
- olive oil optional
Instructions
- Preheat the oven to 450F and line a baking sheet with foil.
- Slice the peppers in half, and remove the stem, seeds, and white membranes.
- Place the peppers, cut side down, on the lined baking sheet. Roast them in the preheated oven for 15 to 20 minutes until the skins are slightly charred and the bell peppers have deflated.
- Remove the peppers from the oven and allow them to cool down to room temperature for 10 minutes. Gently lift and peel the skin off each bell pepper.
- Transfer the peppers into an airtight container, whole or sliced, and refrigerate for 1 week until they’re ready to be used.
- To extend their shelf life, add enough oil to the container to cover the peppers.
Notes
- *Nutrition facts are calculated with the red peppers only.
Nutrition Information
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Serving
1 serving
Calories
15kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.004g
Sodium
2mg
(0%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1863IU
(37%)
Vitamin C
76mg
(84%)
Calcium
4mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 15kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1863IU | 37% |
| Vitamin C | 76mg | 84% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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