Roasted Red Peppers
This sensationally simple meal is blasting full of flavor with only one clean element.
Prep Time2 minutes mins
Cook Time30 minutes mins
Total Time32 minutes mins
Course: Vegetable
Cuisine: American
Servings: 1 serving
Author: Wendy Braitman
(Gas) Grilling Method
Preheat the grill to 450 degrees F.
Place peppers on the grate for about 15 to 20 minutes until the peppers collapse and the skins are completely charred, turning them a few times during grilling. Remove the peppers from the heat and place in a tightly covered bowl for 30 minutes.
Remove the stems, peel and seeds. If not using immediately, pour a few tablespoons of oil over the peppers, cover and refrigerate. They’ll keep for one to two weeks.
Oven Method
Preheat the oven to 500 degrees F.
Put the whole peppers on a sheet pan lined with foil and then place in the oven for about 30 - 40 minutes until the peppers collapse and the skins are completely charred, turning them a few times during roasting. Remove the pan from the oven and use the foil to tightly wrap the peppers. Set aside for 30 minutes.
Remove the stems, peel and seeds. If not using immediately, pour a few tablespoons of oil over the peppers, cover and refrigerate. They’ll keep for one to two weeks.
Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 4mg | Potassium: 251mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3725IU | Vitamin C: 152mg | Iron: 0.5mg