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Oven-Roasted Peppers

8 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
70 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Diabetes-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

6 yellow or red sweet peppers 1.2 kg
2 tbsp extra virgin olive oil 30 mL
salt [optional]
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 (160g)

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

Protein

1 g

Vitamin A

91 %

Vitamin C

448 %

Calcium

1 %

Iron

5 %
More Info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving
More Info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats ½
More Info
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Members' Reviews

8 Reviews (7 with rating only ) 100% would make this recipe again
pintsize
april 07, 2009 | 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
pintsize
april 07, 2009 | I would make this recipe again

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

Useful 0
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