How to Roast Red Peppers in the Oven
Try these oven-roasted peppers in tacos, sandwiches, and just as a simple side.
Servings 4 -6
Calories 79kcal
Equipment
Ingredients
- 4 cups sliced bell peppers (from 2 medium peppers)
- 1 tablespoon olive oil (or canola oil)
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
Instructions
- Line a rimmed baking sheet with foil and preheat the oven to 350 degrees F.
- Slice peppers into 1/2-inch thick strips, discarding the seeds, stem, and any white areas on the inside of the pepper.
- Place peppers onto the prepared baking sheet and toss with oil, cumin, salt, and chili powder.
- Bake for 24-26 minutes or until very soft with poked with a knife.
- Serve as deconstructed tacos, tossed into a favorite pasta dish, or as a simple side.
Notes
Use red, orange, or yellow bell peppers, either full size or mini.
Cut the pepper slices as uniform as you can. This will help them to bake evenly.
Line the pan with foil for easy clean up and to help prevent sticking.
Serve the peppers warm or store in an airtight container to use within 3 days.
If serving to a baby BLW-style, omit the salt.
Nutrition
Calories: 79kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 154mg | Potassium: 326mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4709IU | Vitamin C: 190mg | Calcium: 16mg | Iron: 1mg