Oven-Roasted Peppers

14 Reviews
100% would make this recipe again

Peppers may be either roasted or grilled, the choice being a matter of personal preference : roasting is longer, but yields peppers that are more fully cooked hence easier to digest and to purée than if they are grilled. Grilling is quicker and yields firmer peppers.
Preparation : 5 min Cooking : 30 min Standing : 45 min

Ingredients

6 yellow or red sweet peppers 1.2 kg
2 tbsp extra virgin olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Only red and yellow peppers are used in this recipe. They are harvested from the same plant as the green ones but are plumper and sweeter after changing colour since they are picked when fully ripe.

Method

  1. Preheat the oven to 215°C/425°F.
  2. Clean the peppers with a wet towel, pat dry, and place into an ovensafe dish or a roasting pan. Cook in the middle of the oven about 30 min, or until peppers are soft and browned in spots. Turn them a couple times during cooking.
  3. Remove from oven, cover or wrap in a paper bag, and let cool down about 15-20 min (the moisture kept in the bag or under the cover will help the peeling). Remove the stem. Peel and cut each pepper lengthwise into 3-4 strips and remove seeds. Drain in a colander for about 30 min.
  4. Add salt and pepper to taste only when ready to use. Drizzle with extra virgin olive oil. Serve.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

70

Fat

4 g

5 %

Saturated 0.5 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

11 g

4 %

Fibre

2 g

9 %

Sugars

7 g

Net Carbs

9 g

Protein

1 g

Vitamin A

91 %

Vitamin C

448 %

Calcium

1 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Vitamin A, Vitamin C, Vitamin E
Good source of  :
Vitamin B6
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin B1, Vitamin K
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Sodium, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

14 Reviews (11 with rating only) 100% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
Judy W.
march 05, 2018 | I would make this recipe again

First time I have ever cooked or eaten peppers like this, they were delicious! Definitely on my favourite list!

Useful 0
Herlinor
june 08, 2017 | I would make this recipe again

These were Excellent. made just as they say. really nice with the Cod and Scalloped Potatoes.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

I added a chopped garlic bud and parsley about an hour before serving.

Useful 0

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

I added a chopped garlic bud and parsley about an hour before serving.

Useful 0
Judy W.
march 05, 2018 | I would make this recipe again

First time I have ever cooked or eaten peppers like this, they were delicious! Definitely on my favourite list!

Useful 0
Herlinor
june 08, 2017 | I would make this recipe again

These were Excellent. made just as they say. really nice with the Cod and Scalloped Potatoes.

Useful 0

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