Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To roast peppers in the oven instead of grilling them, 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 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Proceed with recipe as directed.

Donata Maggipinto
Recipe by Cooking Light September 2005

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • Place bell peppers on grill rack. Grill, without lid, over medium-high heat 5 to 7 minutes, turning frequently, until peppers blister. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch pieces.

  • Combine bell peppers and remaining ingredients in a medium bowl; toss well.

Nutrition Facts

33 calories; calories from fat 47%; fat 1.7g; saturated fat 0.2g; mono fat 1.2g; poly fat 0.3g; protein 0.7g; carbohydrates 4.3g; fiber 0.4g; iron 0.4mg; sodium 118mg; calcium 10mg.
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