Oven-Roasted Capsicum
Discover the irresistible simplicity of Oven-Roasted Capsicum, a vibrant dish that captures the natural sweetness of red bell peppers through a transformative roasting process. With just four key ingredients—red bell peppers, olive oil, salt, and black pepper—this recipe elevates everyday ingredients into a smoky, caramelized delight perfect for salads, sandwiches, or as a standalone side. Roasted at high heat to achieve beautifully blistered skins, these peppers are then steamed and peeled for a soft, melt-in-your-mouth texture. Ready in under an hour, this easy, nutritious recipe is not only gluten-free and vegan but also ideal for meal prep, as the roasted capsicum can be stored in the fridge for days. Whether you're looking to enhance flavor or add a pop of color to your plate, this oven-roasted capsicum recipe is a must-try! Perfect keywords: roasted bell peppers, easy vegan recipe, healthy side dish, naturally sweet vegetables, charred peppers.
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 450°F (230°C).
Wash and dry the red bell peppers thoroughly.
Line a baking sheet with parchment paper or lightly grease it with olive oil.
Place the whole red bell peppers on the prepared baking sheet, ensuring they are evenly spaced without touching each other.
Brush each pepper lightly with about 1 tablespoon of olive oil to coat them evenly.
Sprinkle salt and black pepper evenly over the peppers.
Place the baking sheet on the center rack of the preheated oven.
Roast the peppers for about 25 minutes, turning them with tongs halfway through cooking, until the skin is charred and blistered on all sides.
Remove the peppers from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap or a lid to trap the steam (this will make peeling easier).
Allow the peppers to rest and cool for about 15 minutes.
Once cool enough to handle, peel off the skins using your fingers or a paring knife.
Slice the roasted peppers open, remove the stems, seeds, and membranes. Slice or chop as desired.
Serve the roasted capsicum immediately or store in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 26.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1577 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
