Easy Roasted Peppers

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Step: 1

Preheat the oven to 500 degrees F (260 degrees C).

Step: 2

Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Per Serving: 55 calories; protein 1.8g; carbohydrates 10.8g; fat 0.5g; sodium 7.1mg.

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