0 from 9 votes
Roasted Peppers
Roasted peppers are delicious and so easy to make in the oven.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
25 mins
Servings: 8 servings
Calories: 46 kcal
Course:
Side Dish , Snacks
Cuisine:
American
Ingredients
- 4 bell peppers (use more or less as desired) any variety
- 2 tablespoons olive oil or to taste
Instructions
- Wash and dry the peppers. Brush the outside with oil and place on a baking tray.
- Turn broiler on to high heat.
- Place peppers under broiler. Turn the peppers occasionally using tongs until all sides are charred and black. This will take about 15 minutes.
- Once roasted, remove from the heat and immediately transfer to a bowl. Cover with a plate or plastic wrap and let rest for 5-10 minutes.
- Remove the charred skin with your hands or with a paper towel.
- Gently cut the pepper open, removing the seeds and core. Slice or dice as desired.
- Store in the fridge up to 3 days.
Cup of Yum
Notes
- Peppers can also be roasted on a gas stove with the element turned to medium-high or on a grill at high heat.
Nutrition Information
Calories
46
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
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: 8servings
Amount Per Serving
Calories 46
% Daily Value*
| Calories | 46 | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| 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.