← Back to Search Results
roasting Greek, Middle Eastern, mediterranean
Roasted Bell Peppers

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

These multipurpose peppers are always great to have on hand, as they can be used in a number of recipes. Use a variety of colored peppers, such as yellow, red, orange and green, to add vibrancy to pasta sauces and salads or to use in one of the variations below.

Yield: Makes 3 to 4 servings

Ingredients

  • 3 bell peppers, seeds and ribs removed and quartered
  • 2 tbsp (25 mL) garlic-infused oil
  • 1 tbsp (15 mL) garlic powder
  • Salt and freshly ground black pepper

Directions

Preheat oven to 350°F (180°C). Grease a 13-by-9 inch (3 L) baking dish.

1. Place peppers in prepared baking dish. Brush both sides of each pepper piece with garlic oil and sprinkle with garlic powder and salt and pepper to taste. Bake for 45 to 50 minutes or until very soft and wrinkled.

2. Transfer to a bowl, cover with a plate and let cool to room temperature. The skins will naturally separate from the flesh of the pepper (see Notes). Store in an airtight container and refrigerate for up to 4 days.

Variations:

Balsamic Marinated Peppers: Cut peeled roasted peppers into quarters. Add 1/2 cup (125 mL) balsamic vinegar and toss to coat. Cover and refrigerate for 8 hours or for up to 1 week.

Garlic Marinated Peppers: Toss peeled roasted peppers with 2 cloves garlic, thinly sliced, and 1/4 cup (50 mL) extra-virgin olive oil. Marinate for several hours or overnight, then remove the garlic. Add sea salt and freshly ground black pepper to taste and serve immediately.

Notes

If some of the skin adheres to the flesh after the peppers have cooled, use your fingers to peel it off. Marinating peppers in balsamic vinegar extends their shelf life (see Variations).


© 2005 Maxine Effenson Chuck and Beth Gurney
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings and 1/8 teaspoon added salt per serving.

84kcal (4%)
11mg (1%)
72mg (120%)
16mcg RAE (1%)
185mg
11mg
1g
2g
2g
6g
0mg (0%)
295mg (12%)
6g (28%)
7g (11%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
new-american-table New American Table
by Marcus Samuelsson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
lidias-italy Lidia's Italy
by Lidia Bastianich
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
living-raw-food Living Raw Food
by Sarma Melngailis
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
lucid-food Lucid Food
by Louisa Shafia
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?