Roasted Red Capsicum
Recipe: #19551
June 13, 2015
"The perfect and very easy way of roasting capsicum/bell peppers. This recipe makes 1 large jar."
Original recipe yields 1 serving
Ingredients
Nutritional
- Serving Size: 1 (91.3 g)
- Calories 807.1
- Total Fat - 91.3 g
- Saturated Fat - 12.6 g
- Cholesterol - 0 mg
- Sodium - 1.8 mg
- Total Carbohydrate - 0 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 0 g
- Calcium - 0.9 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.
Step 2
Place the capsicums in a plastic bag until cool.
Step 3
Peel the skin off the capsicums, trim any pith and remove all the seeds.
Step 4
Place the capsicum flesh into hot sterilised jars.
Step 5
Pour in the olive oil to cover.
Step 6
Seal immediately and store in the fridge for up to 3 weeks.
Tips & Variations
No special items needed.
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