Easy Roasted Sweet Peppers
Once you learn how to make roasted red peppers, you'll never buy them in a jar again. I'll show you the method that I use to make perfect smoky, charred red peppers that will elevate any dish.
Ingredients
- 6 red peppers
Instructions
- Preheat the oven to 430° F (220°C). Line a baking sheet with parchment paper. Cut the red peppers in half, remove the stem, seeds and white membranes. Place them cut side down on the tray and roast on the top shelf for 30-35 minutes, or until blistered and charred.
- Remove the peppers from the oven and transfer to a bowl, cover with a tea towel and allow the peppers to sweat for at least 10 minutes.
- Peel the skin off the peppers with your hands. The skins should slide off easily.
- Store the peppers in an airtight container in the fridge for 5-6 days, or store in a jar with olive oil where they'll stay fresh in the fridge for up to two weeks.
Nutrition
Calories: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 5mgPotassium: 174mgFiber: 1gSugar: 3gVitamin A: 514IUVitamin C: 78mgCalcium: 8mgIron: 1mg
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