Roasted Bell Peppers
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Roasted Bell Peppers
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Roasted Red Peppers are one of my favorite produce because of the many ways you can incorporate them into so many dishes. See how simple it is to roast them in the oven and then preserve them by freezing what you don't use in your recipe.
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Ingredients
- bell peppers
Instructions
- Preheat broiler to high.
- Wash peppers by giving them a quick rinse under water.
- Seed and slice peppers then transfer the pieces to a baking sheet.
- Place tray 5 – 6 inches under the broiler and cook until at least 50% of the skin appears blackened. This takes about 8-10 minutes in my oven.
- Remove from oven, and place in brown paper bag to steam for at least 5 minutes. Once cool enough to handle peel off as much of the skin as you can and discard.
- Freeze roasted bell pepper slices on a baking sheet and then transfer them to a ziplock bag or other freezer-proof container once they are frozen (so they don’t stick together) or use them right away.
Notes
- Nutrition Facts Roasted Bell Peppers Amount Per Serving Calories 1 Calories from Fat 9 % Daily Value* Fat 1g2%Sodium 1mg0%Carbohydrates 1g0%Sugar 1g1%Protein 1g2% Vitamin A 85IU2%Vitamin C 3.4mg4% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 1
- Calories from Fat 9
- % Daily Value*
- Fat 1g
- 2%
- Sodium 1mg
- 0%
- Carbohydrates 1g
- 0%
- Sugar 1g
- 1%
- Protein 1g
- 2%
- Vitamin A 85IU
- 2%
- Vitamin C 3.4mg
- 4%
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