Roasted Bell Peppers
Recipe: #5603
June 01, 2012
Categories: Side Dishes, Peppers, Greek, Italian, Mediterranean, 5 Ingredients Or Less, Kosher, No Eggs, Vegan, Vegetarian, more
"Why buy purchased when this is such a simple recipe anyone can easily make. These keep under olive oil for at least a week but I'm positive they will go long before a week is up, If you like spicey simply add a couple of hot roasted peppers, you can grill the peppers on the outdoor grill following the same instructions"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (119 g)
- Calories 23.8
- Total Fat - 0.2 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 3.6 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 2 g
- Sugars - 2.9 g
- Protein - 1 g
- Calcium - 11.9 mg
- Iron - 0.4 mg
- Vitamin C - 95.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash and dry the peppers Slice off the tops, and cut in half then remove seeds and membranes.
Step 2
Place on a baking sheet and put under the broiler until the skin is blackened and blistered.
Step 3
Place them in a plastic bag and let sit for 10-15 minutes.
Step 4
Remove the skin (it should slip right off at this point), and cut into the size of strips you desire. Season generously with salt.
Step 5
Place in a sterilized glass jar. Drizzle generously with olive oil. Cover tightly and refrigerate for up to 1 week.
Tips
No special items needed.
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