Roasted Bell Peppers

Cooking Light
Roasted Bell PeppersRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 servings (serving size: 1 pepper)


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4 large bell peppers (about 2 pounds)


Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until thoroughly blackened.

Immediately place peppers in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers; discard skins. Chop peppers according to recipe directions.

Created date

August 2002

Nutritional Information

Calories 44
Caloriesfromfat 6 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 10.6 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 3.3 mg
Calcium 15 mg