This roasted red peppers recipe will come in handy when you need them to add on top of salads or smother with cheese inside of a butterflied chicken. You can make them now, and refrigerate for later.
Roasted Red Peppers Recipe
Servings: 10
Prep Time: 10 minutes| Cook Time: 35 minutes | Total Time: 45 minutes
Nutritional Facts: 2g Net Carbs| 40 Calories | 3g Fat | 3g Carbs | 1g Protein | 1g Fiber
Ingredients:
- 4 medium red bell peppers, tops and bottoms cut off, seeds and membranes removed
- extra virgin olive oil
- 1 tbsp minced garlic
- dried oregano
- sea salt
- freshly ground black pepper
Steps:
- Preheat oven to 450 degrees F.
- Line a rimmed baking sheet with aluminum foil.
- Cut each red bell pepper in half and place the halves skin-side up, on the baking sheet.
- Drizzle the peppers all over with olive oil, then sprinkle with the garlic, oregano, salt, and pepper.
- Bake the peppers until the skins char, 30 to 40 minutes.
- Remove the peppers from the oven and let cool. Remove and discard the charred skins. Refrigerate the peppers in an airtight container for up to 1 week, or freeze to use them later.
This recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.
PrintRoasted Red Peppers Recipe
This roasted red peppers recipe will come in handy when you need them to add on top of salads or smother with cheese inside of a butterflied chicken. You can make them now, and refrigerate for later.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 Servings 1x
- Category: Condiments
Ingredients
- 4 medium red bell peppers, tops and bottoms cut off, seeds and membranes removed
- extra virgin olive oil
- 1 tbsp minced garlic
- dried oregano
- sea salt
- freshly ground black pepper
Instructions
- Preheat oven to 450 degrees F.
- Line a rimmed baking sheet with aluminum foil.
- Cut each red bell pepper in half and place the halves skin-side up, on the baking sheet.
- Drizzle the peppers all over with olive oil, then sprinkle with the garlic, oregano, salt, and pepper.
- Bake the peppers until the skins char, 30 to 40 minutes.
- Remove the peppers from the oven and let cool. Remove and discard the charred skins. Refrigerate the peppers in an airtight container for up to 1 week, or freeze to use them later.
Nutrition
- Serving Size: 10
- Calories: 40
- Fat: 3g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
Keywords: Roasted Red Peppers