Teresa's Recipes
Roasted Bell Peppers
Roasted bell peppers are a vibrant and flavorful dish that brings out the natural sweetness of the peppers while adding a hint of smokiness. This dish not only serves as a delightful side but also enhances salads, sandwiches, and pasta dishes. Originating from Mediterranean cuisine, roasted bell peppers can be traced back to ancient times when they were celebrated for their versatility and rich flavor. Enjoy them hot or cold, and savor their deliciousness in a variety of meals!
Ingredients
- 4 large, any color Bell peppers
- 3 tablespoons Olive oil
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, freshly ground Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- optional, for drizzling Balsamic glaze
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 80
- Fat: 7g
- Carbs: 6g
- Protein: 1g
- Sodium: 200mg
- Sugar: 3g
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the bell peppers in half lengthwise and remove the seeds and stems.
- Place the bell pepper halves on a baking sheet, cut side up.
- Drizzle the olive oil evenly over the bell peppers.
- Sprinkle the peppers with salt, black pepper, garlic powder, and dried oregano, ensuring they are well-coated.
- Roast in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred, and the skin is blistered.
- Remove from the oven and let cool for a few minutes. For an extra touch, drizzle with balsamic glaze before serving.
- Serve the roasted bell peppers warm as a side dish, or cool them to room temperature for use in salads, sandwiches, or pasta dishes.
Tips
- Feel free to mix different colored bell peppers for a more visually appealing dish.
- For added flavor, you can marinate the bell peppers in olive oil, vinegar, and herbs before roasting.
- Leftover roasted bell peppers can be stored in an airtight container in the refrigerator for up to 5 days.