This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
- 6 red bell peppers
- 1 Preheat the oven to 500 degrees F (260 degrees C).
- 2 Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
- Calories 55.3
- Carbohydrate 10.8 g
- Fat 0.5 g
- Fiber 3.6 g
- Protein 1.8 g
- Sodium 7.1 mg
- Sugar 7.2 g
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