Roasted Bell Peppers
red, green, orange, this works for any color
Roasted bell peppers are sweeter than raw, and they're a great way to add color to a dish.
What you will need
Bell Peppers
Plastic Wrap
Baking sheet
Parchment
(Nutritional facts 37 calories, 1.08 g fat, 6.76 g carbohydrates, 1.02 g protein, undefined mg cholesterol, 16 mg sodium)How to cook
1
Preheat oven to 450ºF
2
Arrange bell peppers on a parchment-lined baking sheet and roast for about 35-40 minutes. The skin of the bell peppers should be darkened and puffy.
3
Place the roasted peppers in a container and wrap them in plastic. Let them sit for about 10 minutes.
4
The skin should now peel away easily by hand.
5
Separate the core from the peppers. Try to scrape away most of the seeds.
6
Rinse to remove any stragglers.
7
Slice the bell peppers.
8
Slice the bell peppers in the opposite direction to dice.
9
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