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Roasted Red Bell Peppers   Printer Version
Vegan Recipe – Carb Choices
Updated: © 2017
You can roast sweet or hot red peppers pretty much the same way and either in the oven under the broiler or on your barbecue or kitchen grill. We use this recipe in our Hummus, on salads, pasta, and a Bruschetta with roasted sweet red peppers is delicious. Some chefs brush with oil before cooking, we like to brush afterwards but while still hot. Although this recipe calls for the broiler you may bake at 450o F for about 30 turning half way through. Of if on a barbecue or kitchen grill, cook directly over the flame.
Nutritional Information
Sodium Per Recipe: 9.52 mg Sodium Per Pepper: 4.76 mg
Nutrient Data Per Serving:
Calories: 98.8
Protein: 1.178 g
Carbohydrate: 7.176 g
Dietary Fiber: 2.499 g
Total Sugars: 4.998 g
Total Fat: 7.357
Saturated Fat: 1.038 g
Monounsaturated Fat: 3.366 g
Polyunsaturated Fat: 2.396 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .06 g
Total Omega-6 FA: 0 g
Calcium: 8.33 mg
Potassium: 251.1 mg
Sodium: 4.76 mg
Vitamin K: 7.301 mcg

Makes 2
  • 2 medium red bell peppers (9.52 mg)
  • 1 tablespoon extra virgin olive oil (trace)
    Place rack where you usually broil and preheat your broiler.

    Set a bowl aside where you can put the cooked peppers immediately out of the oven or off the grill and cover with tight shrink wrap .

    Wash peppers (make sure you get any stickers off of them) and towel dry.

    Set peppers apart on a baking sheet. Don't use parchment paper here, it will only flame.

    Place peppers in oven on top rack. Close door only partially and keep an eye on the peppers. When they begin to look cooked, use tongs and roll them over. You can pull the rack out to do this, but careful, this is hot cooking. After turning, return to oven and cook the exposed side.

    (If cooking on a grill or barbecue, you'll place the peppers directly over the flame and cook the same way, keeping an eye on them so they don't scorch.)

    Once cooked place them into the bowl and cover with plastic shrink wrap. Seal it tightly¹. You want the peppers to steam themselves in this environment.

    In about twenty to thirty minutes the peppers will be workable by hand. Uncover and pull the stems out. Then squeeze the seeds and pulp out. Then peel the skin off - it should just slide off.

    Slice down one side of each pepper and spread open. Using a spoon or back side of a knife, clear out the rest of the pulp and the rib or membrane you find.

    You can brush the extra virgin olive oil on them at this time if you want. I also like to brush them with minced garlic mixed with the oil, but that depends on how they'll be used.

    Place in tight container and store in refrigerator for up to two weeks.

    Voila! Roasted Red Peppers for your Hummus, salad, sandwiches, pasta dish or whatever you like. .

    ¹Or use a brown paper bag, sealed by rolling opening tightly together. The process of steaming makes getting the skin off much easier.

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