Roasted Red Bell Peppers
Elevate your culinary game with this simple yet flavorful recipe for Roasted Red Bell Peppers. Perfectly caramelized and infused with natural sweetness, these roasted peppers are kissed with olive oil and lightly seasoned with salt and black pepper for a versatile side dish or ingredient. Optional roasted garlic adds a subtle depth of flavor, making this dish an irresistible addition to pastas, sandwiches, salads, or even as a standalone appetizer. With just 10 minutes of prep time and a quick 25-minute roast in the oven, these tender peppers are a hassle-free way to bring vibrant, smoky goodness to your table. Not only are they visually stunning, but they’re also packed with antioxidants, making this recipe both wholesome and delicious.
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Recipe Information
Ingredients
- 4 pieces Red bell peppers
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cloves Garlic (optional)
Instructions
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash the red bell peppers thoroughly under cold water and pat them dry with a paper towel.
Cut the bell peppers into quarters by slicing off the top and bottom, removing the stem, seeds, and inner membranes. Optionally, you can halve them instead for larger pieces.
Place the bell pepper pieces skin-side up on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the peppers and use your hands to ensure all surfaces are evenly coated.
Sprinkle the peppers with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. If desired, add 2 cloves of garlic to the baking sheet for a subtle roasted garlic flavor.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the skins of the peppers are blistered and slightly charred. Rotate the baking sheet halfway through cooking for even roasting.
Once roasted, remove the peppers from the oven and let them cool for about 10 minutes, or until safe to handle.
To peel the peppers (optional for a smoother texture), place the warm peppers in a bowl and cover them with plastic wrap for 5 minutes. This will loosen the skins, making them easier to remove. Gently peel off the charred skins with your hands or a knife.
Serve the roasted red bell peppers warm or at room temperature. Use them as a side dish, add them to pasta dishes, sandwiches, salads, or puree them for soups and sauces.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 16.8 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1036 mg | 22% | |
*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.
