Name: Homemade Roasted Red Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 Red bell peppers

Homemade Roasted Red Bell Peppers

Anthony Valentine, Kidney-Friendly Chef

No ratings yet

Such a simple yet amazing transformation of red bell peppers. These homemade roasted red bell peppers are simply delicious!

Add to Collection Print Recipe

Low Cal, Low Phosphorus, Low Potassium, Low Sodium

Total Time: 40

Servings: servings

Serving Size:0.25 of recipe

Nutrition

Calories:31 kcal

Carbs:7 g

Sodium:5 mg

Potassium:251 mg

Phosphorus:31 mg

Protein:1 g

Fiber:3 g

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.

Full Nutrition

Nutrition Facts

Homemade Roasted Red Bell Peppers

Amount Per Serving (0.25 of recipe)

Calories 31 Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.01g

Sodium 5mg0%

Potassium 251mg7%

Carbohydrates 7g2%

Fiber 3g13%

Sugar 5g6%

Protein 1g2%

Vitamin A 3726IU75%

Vitamin B1 0.1mg7%

Vitamin B2 0.1mg6%

Vitamin B3 1mg5%

Vitamin B5 0.4mg4%

Vitamin B6 0.3mg15%

Vitamin C 152mg184%

Vitamin E 2mg13%

Vitamin K 6µg6%

Calcium 8mg1%

Copper 0.02mg1%

Folate 55µg14%

Iron 1mg6%

Manganese 0.1mg5%

Magnesium 14mg4%

Phosphorus 31mg3%

Selenium 0.1µg0%

Zinc 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (125)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.