Recipes

Baked Peppers

These earthy peppers, with a hint of olive oil and lemon for added flavor, make a great addition to any salad (think chicken or tuna), or can be served as a simple vegetable side. Prep ahead and freeze, or store in the fridge to have on hand.
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Cuisine Continental

Servings 12 servings
Calories 365.04 kcal

Ingredients

  

  • 6 red peppers
  • 1 olive oil, optional
  • 1 lemon, optional

Instructions

 

  • Preheat oven to 400 degrees.
  • Cover a cookie sheet with foil.
  • Lay the peppers on the sheet and place in the oven.
  • Roast for 30-40 minutes, until skin has begun to blacken and loosen from the flesh, turning every 10 minutes.
  • Remove from oven and fold foil over peppers and seal, forming a packet.
  • Allow steaming in the foil for 15 minutes.
  • Remove from foil and allow cooling until they can be handled.
  • Peel off skin, remove stem, cut open and remove seeds.
  • Store in the refrigerator for up to a week or freeze.
  • Ready in 1 hour and 10 min.

Nutrition

Calories: 365.04kcalCarbohydrates: 50.91gProtein: 8gFat: 15.91gSaturated Fat: 2.07gSodium: 30.51mgFiber: 17.35gSugar: 32.1g

Keyword Compound, Low Sodium, Vegetables
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