Homemade Roasted Red Bell Peppers
Servings 4 servings
Calories 31kcal
Equipment
- 1 Baking sheet
- 2 Jars
- 1 Cutting Board
- 1 Chef knife
- 1 Piece of unbleached parchment paper
- 1 Large mixing bowl
Ingredients
- 4 Red bell peppers
Instructions
- Preheat your oven to 450℉ and line a baking sheet with unbleached parchment paper.
- Cut the bell peppers into halves and remove the seeds and stems.
- Place the bell peppers skin side up on the prepared baking sheet and roast until tender and charred, 20 - 30 minutes.
- Place the peppers into a large bowl and cover bowl with a towel or plate to trap in the steam. Let the peppers cool until they are comfortable to handle, about 10 - 20 minutes.
- Peel the blistered skin off of each pepper and discard the skins. I like to use the serrated part of a butter knife to scrape off the skin. Store in jars in the fridge for 3-5 days.
Nutrition
Serving: 0.25of recipe | Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 0.4mg | Vitamin B6: 0.3mg | Vitamin C: 152mg | Vitamin E: 2mg | Vitamin K: 6µg | Calcium: 8mg | Copper: 0.02mg | Folate: 55µg | Iron: 1mg | Manganese: 0.1mg | Magnesium: 14mg | Phosphorus: 31mg | Selenium: 0.1µg | Zinc: 0.3mg