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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

Ingredients

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

Directions

Setup:  Preheat oven to 400 degrees F.

Step 1:  Wash and pat dry the peppers.  Cut off the tops, remove the seeds and internal membranes.  Slice into eighths.

Step 2:  Place the pepper strips in a 9” x11” roasting pan.

Step 3:  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.

Finish:  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