Roasted Capsicums (Bell Peppers)
Learning how to roast capsicum at home is simple & easy. We recommend having some stored in the fridge to add to salads or eggs for a delicious omelette.
Servings 4
Calories 18kcal
Ingredients
- 2 capsicum or bell peppers (we prefer red)
Instructions
- Preheat oven to 390F/200C.
- Cut capsicums in half lengthways, remove the seeds and membrane from the inside. I find using a spoon to scrape it out the easiest.
- Place the capsicum halves cut side down on a baking tray lined with non-stick baking paper.
- Roast in the oven for 40-50 mins until the skin has completely blistered and blackened.
- Remove from the oven and place the hot capsicums in a bowl and cover with plastic wrap. The steaming helps remove the skin after they have cooled.
- Once they have cooled enough to handle peel the blackened skin off and dispose of the skin and stalks.
- Slice roasted capsicum and store in the fridge.
Video
Notes
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- Storage - Store your roasted capsicums in an airtight container in the fridge for up to a week. If you would like to store them longer, you can cover them in a layer of olive oil in a jar.
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- Make ahead - These are a great make ahead option, as they store well in the fridge. We like to prepare some on the weekend to add to salads, wraps or eggs during the week.
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- Serving suggestions - In salads, wraps or toasted sandwiches, with scrambled eggs or in a frittata, blended to create delicious sauces or dips.
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- Substitutions - We like to use red bell peppers or capsicums in the recipe, but any peppers would work.
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- Tips - Ensure you allow the peppers to cool in a sealed container or covered in plastic wrap, so that they are easier to peel. Use paper towel to help with peeling the skin and removing any small pieces, as the roasted capsicums will be slippery.
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Fiber: 1g | Sugar: 2g | Net Carbs: 2g