Roasted Peppers

When peppers fail to end up in a salad and are already past their prime, roasting them will give them a second chance to shine on your plate. In season, you can even pre-cut and freeze them for a quick roast at a later date. They won’t be any good for a salad but they’ll be perfect for this recipe. Red and yellow peppers will work best here.

Roasted Peppers Recipe by DAREBEE
INGREDIENTS
3 red peppers
1 yellow onion
2 tbsp balsamic vinegar
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
Makes 2 portions
114 Calories per portion
Total Fat 7.4g
Saturated Fat 1g
Total Carbohydrate 11.6g
Dietary Fiber 2.3g
Total Sugars 6g
Protein 1.9g
Calcium 26mg
Iron 1mg
Potassium 315mg

1Cut, clean and slice the peppers and the onion into strips.

2Make a foil bed and arrange the peppers and the onions on top of it. Sprinkle everything with salt and black pepper, drizzle with oil and cover with another sheet of foil.

3Roast the peppers in the middle of the oven at 200°C (392°F) for 30 minutes. Uncover and roast them for another 10 minutes to brown. Switch your oven from “roast” setting to “grill” or “top heat” if you can. Once you see the peppers getting light brown at the top, they are ready. Serve hot.

Roasted Peppers Recipe by DAREBEE
Roasted Peppers Recipe by DAREBEE
Roasted Peppers Recipe by DAREBEE
Roasted Peppers Recipe by DAREBEE
Roasted Peppers Recipe by DAREBEE
Roasted Peppers Recipe by DAREBEE

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