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How To Roast Red Peppers (Capsicum – Bell Peppers)

How To Roast Red Peppers
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How To Roast Red Peppers (Capsicum - Bell Peppers)

Homemade roasted capsicums definitely have a superior flavour to those that are store-bought. Their distinctive flavour adds a sweetness to any dish they are used in.
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Roast Vegetables
Cuisine: Modern Australian
Cooking Method: Oven Roasted
Servings: 16 pieces (¼ pepper each)
Calories: 12kcal
Author: The Cook

Ingredients

Instructions

  • Preheat the oven to 260°C (500°F ; Gas Mark 10) .
  • Place the whole capsicums on a baking tray and place in the oven for 30 - 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting.
  • Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected.
  • Discard the stems, peels, and seeds. Pour the oil over the peppers.
  • Cover with plastic wrap and refrigerate for up to 2 weeks.
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Nutrition

Serving: 1piece (¼ pepper) | Calories: 12kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 86mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1285IU | Vitamin C: 52.4mg | Calcium: 3mg | Iron: 0.2mg
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