Roasted Red Bell Peppers
Serves 4
Time 20 min
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.
Special Diets:
Ingredients
- 4 large red bell peppers
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice (substitute balsamic vinegar if you like)
- 1/2 teaspoon fine sea salt
Method
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.
Once cool enough to handle, 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 carbohydrates (0g dietary fiber, 0g sugar), 2g protein.
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.
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Ingredients
- 4 large red bell peppers
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice (substitute balsamic vinegar if you like)
- 1/2 teaspoon fine sea salt