Roasted Red Bell Peppers

Roasted Red Bell Peppers

Serves 4

Once you begin to include roasted red bell peppers in your everyday cooking, you'll wonder how you got along without a ready supply. Toss them into cooked rice or pasta or stuff them into sandwiches.

  • 4 large red bell peppers
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice (substitute balsamic vinegar if you like)
  • 1/2 teaspoon salt
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Quarter peppers lengthwise and remove stem and seeds. Place them peel side up in a broiler pan. Broil 2 inches from heat for about 10 minutes or until peppers are charred. Put them immediately in a paper bag, close tightly and allow to cool. Peel skin off peppers and cut into 1/2-inch wide strips. Combine oil, lemon juice and salt in a jar or plastic container and add peppers. Store in the refrigerator until you need them. Peppers can also be charred on the grill instead of the broiler. For a more pungent flavor, add garlic and rosemary to the oil.

Nutritional Info: 
Per Serving:140 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 290mg sodium, 10g carbohydrate (0g dietary fiber, 0g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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