Our market had a fantastic sale on red peppers at the beginning of the week, so I bought a ton of them. However, I did not feel like making something fancy, so I decided to follow my mom’s old trick: just bake. I simply put them in the oven and voila, this magic dish appeared. This recipe really takes no effort. Wash, turn, bake. That’s it!

I enjoyed them that night next to my Greek Salad (the warm peppers made the feta literally melt in my mouth), while my hubby had them as a side dish to his grilled chicken.

The next day I used them in a sandwich for lunch. And at night, when I had a bit more time I used the leftovers to make a tomato and roasted red pepper cream soup.

1 vegetable, so many ways to use it. Plus red peppers are full of vitamin-C, just in time to fight the changing weather and all the flus that are going around these days.

Roasted Red Peppers Recipe
Recipe type: Side Dish, Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 12 red Cayenne peppers
  1. Line a tray with foil.
  2. Wash peppers and place them one next to each other on the tray.
  3. Preheat oven to 350F.
  4. Place tray with peppers and bake at 350F for 30 minutes.
  5. Turn peppers on the other side and bake another 10 minutes.
  6. Turn on uncooked sides.
  7. Check after 5 minutes and make sure that all sides are done.
  8. They are done when the liquid inside them is out and the peppers have a burnt look, and a caramel-like sticky sauce all around.
  9. Add a dash of salt or a teaspoon of balsamic vinegar and enjoy!
Nutrition Information
Serving size: 135 g (3 peppers) Calories: 54 Fat: 0.6g Carbohydrates: 11.9g Sugar: 7.2g Sodium: 12 mg Fiber: 2.0g Protein: 2.5g Cholesterol: 0mg



healthy recipe