Roasted Red Peppers
Roasted red peppers are a really nice way to spice up a salad or serve as a side with a main. They are very versatile and go with pretty much anything and can also be used in a variety of hummus dishes too. It’s worth making a load at a time and sticking them into sealable containers in the fridge or you can even freeze them for a later date.
Why are Roasted Red Peppers Good for You?
Red bell peppers are low in calories and a fabulous way to introduce vitamin A and C into your diet and are a good source of vitamin E, B6, dietary fiber and folate. However, peppers lose 25% of it’s vitamin C content when they are cooked at high heat. But do not fear…., other antioxidants like carotenoids and ferulic acid are released which help protect you from disease and boost your immune system.
What You’ll Need
Capsicums are low in calories and a great source of vitamin A and C. The high amount of antioxidants and vitamin C help improve the immune and eye and skin health and have an anti inflammatory effect. They are also a good source of vitamin E, B6, dietary fiber, and folate.
Olive oil is a great cooking choice as it is rich in monounsaturated fats and could potentially reduce the risk of cancer, strokes and heart disease. It also reduces inflammation that can assist in treatment of rheumatoid arthritis.
How to Make Roasted Red Peppers
Preheat the oven to 400 fahrenheit or 200 degrees celsius. Take a sheet of aluminium foil and wrap it on a baking tray. Place the peppers on the tray on their side and drizzle with the olive oil. Place in the oven and bake for 20 minutes, turn them over around the halfway mark. When they are done the skin on the peppers should look slightly charred and collapsed.
Leave them to cool and then remove the skin and the seeds, chop up into strips and place in a plastic container.
How to Store and Make Ahead
If you try this roasted red pepper recipe or have a comment then feel free to leave a rating and let me know. I love to hear what you think, or any changes you make, thanks!
Roasted Red Peppers
- Roasting Tray
- Aluminium foil
- 4 Red capsicum bell peppers
- 2 tbsp Olive oil
- Preheat the oven to 400 F / 204 C. Line the baking tray with aluminium foil. Lay peppers on their sides on the foil, stems sideways and drizzle the olive oil on top.
- Put the tray in the oven and allow to roast for 20 minutes. Remove the tray, turn the red peppers over (1/2 turn) and then put them back in the oven and leave to roast for another 20 minutes. The skin of the pepper should be soft and charred and they should look slightly collapsed. Put them back in the oven for a few minutes if they don’t look ready.
- Leave them to cool and then remove the skin, take out the stem and remove the seeds. A little bit of a process, but well worth the effort.
- Cut into strips and place in a jar. The natural juice from the peppers is lovely, or you can marinade them. They should keep in the refrigerator for one to two weeks. If you want to freeze them, divide the batch into zip lock plastic bags and place them in the freezer.
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