Roasted Bell Pepper

Bethany

This roasted pepper can be used in any recipe using roasted peppers. It doesn’t take much effort, just a bit of your time.

Prep Time 5

Cook Time 15

Resting Time 20

Total Time 40

Course Other

Cuisine American, Italian

Calories 50 kcal

Line a small rimmed baking sheet with foil.
Place the oven rack as close as possible to the broiler. Preheat your oven broiler.
Remove the pepper’s top and bottom, all the seeds, and the white membrane. Cut the pepper into quarters. Lay the pepper skin side up on a baking sheet. Remove the stem from the top and place it and the bottom on the baking sheet, skin side up.
Place in oven under the broiler. Turn on your fan if you have one for your stove. You want the pieces to be charred. This will take 8-12 minutes. Check the peppers every 2 minutes after 6 minutes. It is OK if there are small spots of red.
Remove the pepper pieces from the oven and immediately place them in a 1.5-quart bowl using tongs; they are hot. Cover securely with plastic wrap to keep the steam inside.
After about 20 minutes, the peppers should be cool enough to handle. Using your fingers, remove the charred skin. It should easily slide off. Discard the skins. Place the pepper back into the bowl and let it cool completely.

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.

Serving: 1 PepperCalories: 50kcalCarbohydrates: 10gProtein: 2gSodium: 5mgPotassium: 350mgFiber: 3gSugar: 7gCalcium: 10mgIron: 0.7mg