Chemours.com
Basculer vers la recherche Menu
Recettes et astuces offertes par la marque Teflon™

Roasted Bell Peppers

Servings: 5-6 cups

Even when you can’t get to the store, fresh veggies can still be on the menu. Roasted red bell peppers preserve well in the fridge, making them one handy vegetable. Plus, they’re immune-boosting! A great pairing for salads, sandwiches, or pizza, these at-the-ready peppers are a tasty addition to many dishes.

Roasted Bell Peppers
Fermer la vidéo

Roasted Bell Peppers

Teflon Quality Test Nonstick Coatings
Where To Buy
Learn More

Resource links

Ingredients

  • 5 fresh large red bell peppers
  • 1 tablespoon olive oi, plus ½ cup (or more), separated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon garlic granules
  • Pinch sugar
  • 2 tablespoons balsamic or apple cider vinegar
  • 1 generous tablespoon dried Italian herbs

Directions

  1. Preheat oven to 425º.
  2. Brush peppers with 1 tablespoon or so of the olive oil, reaching into crevices.
  3. Place peppers onto a flat pan (pizza or cookie) coated with Teflon™ nonstick.
  4. Roast 10 minutes and turn each pepper, blackened side down. Repeat 3 or 4 times until all sides of the pepper are charred.
  5. Remove peppers to a bowl and let stand until cool enough to handle.
  6. Remove core; open peppers; remove and discard seeds.
  7. Peel skin off entirely as it is bitter; not very chewable.
  8. Using a paper towel, pat-dry peppers; squeezing gently for any excess water.
  9. Cut peppers into thin strips and place in a fridge storage container.
  10. Season with salt, pepper, garlic, and sugar.
  11. Add vinegar and the ½ cup oil or more to cover completely. 
  12. Add herbs and mix well.
  13. Add container lid and store in fridge for up to 3 weeks.