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Roasted Peppers

This is a wholesome vegetable side dish for dinner that doubles as an extra vegetable serving in the next day’s sandwich for lunch!

Servings: 6 (approx. 5 strips each)
Yields: 30 strips


4 large peppers (red, yellow and/or orange; not green)
1/3 cup water
1/4 tsp salt
2 cloves garlic, minced
1 1/2 tablespoons extra virgin olive oil
4 teaspoons seasoned breadcrumbs
1 tablespoon fresh parsley, finely chopped


  1. Preheat oven to 400 degrees F.
  2. Wash and pat dry the peppers. Cut off the tops, remove the seeds and internal membranes.  Slice into eighths.
  3. Place the pepper strips in a 9” x11” roasting pan.
  4. In a small bowl, briskly whisk together the water, salt, garlic and oil. Spoon over the peppers. Top with the breadcrumbs. Roast for 25-30 minutes. Do not stir.
  5. Remove from the oven, sprinkle on the parsley and serve hot.

Nutrition Facts

Calories 70

Total Fat 4 g

Saturated Fat <1 g

Cholesterol 0 mg

Total Carbohydrates 9 g

Dietary Fiber 1 g

Protein 2 g

Glycemic Index Low