Easy Roasted Peppers

If you love roasted peppers, then you'll love this recipe. Bell peppers are quartered and popped into a hot, hot oven until the skins blister and blacken. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. Cool in a paper bag and the skins slip off easily. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.


4 servings


6 red bell peppers


Preheat the oven to 500°F (260°C).

Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.


Cover with olive oil and keep refrigerated.

Nutritional Information

Amount Per Serving: Calories: 55; Total Fat: 0.5 g; Cholesterol: 0 mg; Sodium: 7 mg; Total Carbs: 10.8 g (Dietary Fiber: 3.6 g); Protein: 1.8 g

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