Roasted Red Capsicum
Created by Tisme on June 13, 2015
- Servings: 1
- Prep Time: 10m
- Cook Time: 15m
- Recipe #19551
Ingredients
- 35 to 36 ounces capsicums (8 large, red)
- 100 ml olive oil (good quality)
How to Make
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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.
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Step 2: Place the capsicums in a plastic bag until cool.
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Step 3: Peel the skin off the capsicums, trim any pith and remove all the seeds.
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Step 4: Place the capsicum flesh into hot sterilised jars.
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Step 5: Pour in the olive oil to cover.
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Step 6: Seal immediately and store in the fridge for up to 3 weeks.
Nutritional Facts
- 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