Oven Roasted Peppers

2012-07-19
  • Yield : 4 peppers
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 25m
  • Ready In : 55m
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Nutritional Info

This information is per serving.

  • Calories

    45
  • Calories from Fat

    15
  • Total Fat

    2g
  • Saturated Fat

    0g
  • Trans Fat

    0g
  • Cholesterol

    0mg
  • Sodium

    70mg
  • Carbohydrates

    8g
  • Dietary Fiber

    2g
  • Sugar

    3g
  • Protein

    1g
  • Serving Size

    1/2 pepper

Roasted peppers, sweet and hot, have been used in recipes for hundreds of years.

Oven roasting is one simple method for roasting bell peppers and other peppers like, Anaheim, Hatch and jalapeño.

Roasted peppers make a simple low calorie sandwich and taste great on fresh baked bread like focaccia. You can also serve them as an antipasto, side vegetable or as an ingredient for a variety of pizzas and sandwiches.

Cook’s Tips

  • Use vegetable oil if you plan on refrigerating the peppers more than a day. Olive oil solidifies when refrigerated. It returns to a liquid when brought up to room temperature. Vegetable oil remain liquid at refrigerator temperatures of 40°F (4°C) and lower.
  • Removing the charred skin is easier while peppers are warm.

 

Ingredients

  • 4 Bell peppers (red, green, yellow, orange)
  • Kosher salt
  • Dried oregano (optional)
  • Ground black pepper (optional)
  • Vegetable oil or olive oil oil is optional

Method of Preparation

Step 1

Set oven rack so peppers are 4 to 5 inches from the broiling element and set oven on broil. Preheat 12 to 15 minutes to reduce roasting time.

Step 2

Wash peppers and arrange on baking sheet. Drying the peppers is optional

Step 3

Place peppers underneath the broiling element and broil 8 to 10 minutes until skin is charred. Rotate peppers and broil 7 to 8 minutes or until skin chars. Continue rotating and charring the skin until most of the pepper is blackened. Charring the entire skin is not necessary. Time to char the skin will decrease as peppers roast.

Step 4

Remove charred peppers from oven and cover with a damp paper towel to steam the peppers making skin removal easier. Cool 15 to 20 minutes or until cool enough to handle.

Step 5

Carefully, remove the charred skin and discard. Use your hands or one or two forks to open the pepper and remove the stem and as many seeds as possible. Tear the pepper into strips and place in a serving dish or storage container.

Step 6

Season peppers to taste with salt, pepper and oregano. Drizzle with oil if desired. Cover, cool about 30 minutes if still warm and refrigerate.

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