Roasted Red Peppers Recipe | Ina Garten
Level: Simple
Makes: 4 to 6 portions
Nutrition Info Per Portion
Serving Size: 1/6 of recipe
Calories: 73
Total Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 8 g
Fiber: 1 g
Sugar: 0 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 3 mg
Total Time: 1 hour 20 minutes
Prep Time: 15 minutes
Rest Time: 30 minutes
Cooking Time: 35 minutes
Ingredients
- 4 large bell peppers, red or yellowideally from Holland
- 2 tablespoons high-quality olive oil
Transform your kitchen into a flavor haven with Ina Garten's irresistible Roasted Red Pepperssweet, smoky perfection that's a breeze to make and elevates any dish. Fire up your oven and let's create kitchen magic!
Instructions
- Preheat your oven to 500F. Place whole peppers on a baking sheet and roast for 30-40 minutes, turning twice, until skins wrinkle and blacken beautifully.
- Remove from oven, cover tightly with foil, and let steam for 30 minutes until cool enough to handlethe secret to effortless peeling!
- Remove stems, quarter peppers, peel off skins, and discard seeds. Gather peppers and juices in a bowl, drizzle with olive oil, cover with plastic wrap, and refrigerate. They'll stay fresh up to two weeks, ready to inspire your next culinary adventure.
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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