- Level: Easy
- Yield: Serves 6
- Nutritional Facts Per Serving (1 of 6 servings): Calories 21, Total Fat 0 g, Saturated Fat 0 g, Carbohydrates 4 g, Dietary Fiber 1 g, Sugars 3 g, Protein 1 g, Cholesterol 0 mg, Sodium 145 mg
- Total Time: 40 minutes
- Preparation: 10 minutes
- Resting Time: 10 minutes
- Cooking: 20 minutes
Ingredients
3 large red bell peppers (about 2 pounds)
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
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Instructions
- Fire up your stove and place the peppers directly on the gas burner racks over medium-high flames. Roast them, turning frequently with tongs, until their skins are beautifully charred and blackenedabout 5 to 8 minutes. No gas? Broil them on a rack 4 inches from the heat, turning often, for 15 to 20 minutes. The smoky char is worth it!
- Transfer the hot, charred peppers to a bowl and cover to steam for 10 minutes (or seal in plastic bags). Once cooled, easily peel away the blackened skins, remove stems and seeds, and slice into 1-inch wide strips. Watch the magic happen as the tender peppers reveal their vibrant color.
- Gently toss the strips in a bowl with balsamic vinegar, then season with a sprinkle of salt and fresh black pepper to your liking. This simple marinade elevates them to irresistible perfection.
Store your marinated peppers covered in the fridge for up to 3 daysthe flavors only get better, making them a must-try for your next meal. Dive in and savor this easy, flavorful delight!
