Roasted Peppers

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Makes:
10 servings
Serving Size:
1/4 cup
Yields:
2-1/2 cups
Prep:
25 mins
Bake:
20 mins 425°F
Stand:
1 hr 30 mins
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Roasted Peppers

Ingredients
8
large red or green sweet peppers
1/4
cup olive oil or salad oil
2
tablespoons lemon juice
1/2
teaspoon salt

Directions

  1. Quarter sweet peppers lengthwise. Remove and discard stems, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Remove peppers and immediately wrap in foil or place in a new paper bag. Close tightly and let stand about 30 minutes. Peel peppers, discarding skin. Cut lengthwise into 1-inch-wide strips.
  2. Combine oil, lemon juice, and salt. Pour over peeled, roasted peppers; toss gently. Cover and let stand at room temperature about 1 hour, stirring occasionally. (Or, chill several hours or overnight.)
  3. To serve, drain peppers. Arrange on antipasto platter. Makes about 2-1/2 cups (ten 1/4-cup servings).

Nutrition Facts

(Roasted Peppers)
    Per serving:
  • 20 kcal cal.,
  • 1 g fat
  • 27 mg sodium,
  • 2 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet
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