Easy Roasted Bell Peppers
Roasted bell peppers are the perfect sandwich topping or a great addition to an antipasto or charcuterie board.
Ingredients
- 5 Large Red/green bell peppers Combine both colors for a total of 5.
- 1 Small Garlic clove, minced
- 3 Tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- Pinch Oregano optional
Instructions
- Pre-heat oven to 400 °F.
- Wash peppers and place on a baking sheet lined with parchment paper.
- Roast for approximately 40 minutes, turning periodically until they are soft and have a char on all sides.
- Remove from the oven and place in a large bowl.
- Cool for 10 minutes, then gently peel the peppers and remove all seeds.
- Place the peeled peppers into a clean bowl. Then once all peppers are cleaned tear into strips using your fingers. The strips do not have to be even.
- Add, the minced garlic, olive oil, and salt to the peppers, mix, taste then adjust for flavor by adding more salt or oil if necessary.
- Let pepper sit about 10 minutes for the flavors to blend, if not serving right away place in the refrigerator.
Notes
To grill the peppers, see above blog post.
Nutrition
Serving: 1gCalories: 108kcalCarbohydrates: 8gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 238mgPotassium: 290mgFiber: 3gSugar: 4gVitamin A: 607IUVitamin C: 132mgCalcium: 18mgIron: 1mg
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