Roasted 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
Scale
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