Recipe courtesy of Rocco DiSpirito
Roasted Peppers
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 139
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 495
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
4 red peppers
4 yellow peppers
4 tablespoons olive oil
Salt and pepper
Directions
- Roast peppers by placing them on gas stove or open flame. Make sure to turn peppers to char evenly. When pepper skin is black, remove peppers and place them in a bowl. Cover with plastic wrap and let sit for 20 minutes. Remove peppers and peel off black skin. Remove seeds. Cut each pepper into 6 sections. Put peppers in a clean bowl and add olive oil. Season with salt and pepper to taste.