Easy Roasted Bell Peppers (Edit recipe)

Roasted bell peppers are the perfect sandwich topping or a great addition to an antipasto or charcuterie board.

5 minutes

40 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	72
Fat:	8 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	214 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 5

Ingredients

5 whole Bell Pepper, Large Red/green (Combine both colors for a total of 5.)
1 clove Garlic, Small clove, minced
3 Tbsp Extra Virgin Olive Oil
.5 tsp Salt
1 pinch dried Oregano

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 400°F.
Wash the peppers and place them onto a baking sheet lined with parchment paper.
Roast for approximately 40 minutes, turning periodically until they are soft and have a char on all sides.
Remove from the oven and place into a large bowl.
Cool for 10 minutes, then gently peel the peppers and remove all seeds.
Place the peeled peppers into a clean bowl. Then once all peppers are cleaned tear into strips using your fingers. The strips do not have to be even.
Add, the minced garlic, olive oil, and salt to the peppers, mix, taste then adjust for flavor by adding more salt or oil if necessary.
Let pepper sit about 10 minutes for the flavors to blend, if not serving right away place in the refrigerator.