Roasted Red Capsicum
Elevate your side dish game with this simple yet flavorful Roasted Red Capsicum recipe! Rich in natural sweetness and enhanced by a light drizzle of olive oil, a touch of salt, and optional minced garlic, these fire-roasted bell peppers boast a smoky, caramelized depth that’s irresistibly delicious. Perfectly roasted in just 30 minutes, the charred skin peels off effortlessly after steaming, revealing tender, vibrantly colored flesh. Serve these versatile capsicums warm or at room temperature as a side, salad topping, or a delicious ingredient in pastas and sandwiches. With minimal prep time and maximum flavor, this easy roasted red capsicum recipe is sure to add a burst of freshness to your table. Keywords: roasted red capsicum, roasted bell peppers, easy vegetable side dish, caramelized peppers recipe.
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Recipe Information
Ingredients
- 4 pieces red capsicums (bell peppers)
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 pieces garlic cloves (optional, minced)
- 1 tablespoon fresh parsley (optional, chopped)
Instructions
Preheat your oven to 220°C (430°F) and prepare a large baking sheet by lining it with parchment paper or aluminum foil for easier cleanup.
Wash the red capsicums thoroughly and pat them dry. Slice each capsicum in half lengthwise and remove the seeds, membranes, and stems.
Lightly brush the red capsicum halves with olive oil on both the inside and outside to ensure even roasting. Place them skin-side up on the prepared baking sheet.
Sprinkle the capsicums with salt and black pepper for seasoning. Optionally, you can sprinkle minced garlic for added flavor.
Place the baking sheet in the preheated oven and roast the capsicums for 25–30 minutes or until the skin is charred and blistered. Rotate the baking sheet halfway through the cooking time for even roasting.
Remove the capsicums from the oven and transfer them to a heatproof bowl. Cover the bowl tightly with plastic wrap or a lid to allow the capsicums to steam for 10–15 minutes. This will make the skins easier to peel.
Once steamed, peel off the charred skins using your fingers or a knife. Discard the skins.
Slice or serve the roasted capsicums as desired. Optionally, garnish with chopped parsley before serving.
Serve warm or at room temperature as a side dish, a topping, or an ingredient in your favorite recipes.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 25.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1304 mg | 28% | |
*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.
