Roasted bell peppers
Last updated 6/12/2012 1:20:38 AM. Recipe ID 52465. Report a problem with this recipe.
Title: Roasted bell peppers
Yield: 4 Halves
2 lg Bell peppers, red or yellow
1. Halve, core and seed peppers. Flatten each half slightly with the
palm or your hand. Line a baking sheet with foil.
2. Lay the peppers, skin-side up, in a single layer on the baking
sheet. Place under a preheated broiler, about 3" from the heat
source, and broil until skins are charred black. Remove to a paper or
plastic bag; seal well for about 15 minutes to steam peppers. Slip
off and discard charred skins.
Per whole pepper: 39 calories, 3 grams fat, no cholesterol.
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