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Roasted Peppers

Makes: 10 servings
Serving size: 1/4cup Yield: 2-1/2 cups
Prep 25 mins Bake 425°F 20 mins Stand 1 hr 30 mins
Roasted Peppers
  • 8  large red or green sweet peppers
  • 1/4  cup  olive oil or salad oil
  • 2  tablespoons  lemon juice
  • 1/2  teaspoon  salt

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)
  • Servings Per Recipe 10,
  • cal. (kcal) 20,
  • Fat, total (g) 1,
  • carb. (g) 2,
  • vit. A (RE) 216,
  • vit. C (mg) 49,
  • sodium (mg) 27,
  • Percent Daily Values are based on a 2,000 calorie diet

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