Roasted red peppers are a really nice way to spice up a salad or even serve as a side with a main dish. I love to add these to my salad that I take to work with me. It may take a little bit of time to prepare but it is worth it and you can keep them in the fridge for one to two weeks or even freeze them.  I make them in a big batch on the weekend and then throw them on top of some fresh spinach leaves add some other bits and bobs I have in the fridge and then away I go 🙂

Roasted Red Peppers – How to make it.

  • 4 red peppers
  • 2 tbsp olive oil
Directions (serves 4) 

  1. Preheat oven to 400 F / 204 C. Line baking tray with aluminium foil. Lay peppers on their sides on the foil, stems sideways and drizzle the olive oil on top.
  2. Put the tray in the oven and allow to roast for 20 minutes. Remove tray, turn 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 shook look slightly collapsed. Put them back in the oven for a few minutes if they don’t look ready.
  3. 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.
  4. 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 the, in the freezer.
Nutritional Information per serving
 Calories – 72.5 | Carbs – 4g | Protein – 0 | Fat – 7g

Top Tip: 
Cook several peppers at a time then place them in a jar to use with meals, use a variety of peppers to make it more interesting   If you like this recipe then take a look at this – Healthy Bean Salad


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