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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.
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
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Exclusively for Prime members in select ZIP codes.

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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.