Want to add more color to your plate? Pick up a pepper!
Bright, mild bell peppers can be sliced, diced or tossed into just about any dish. Not only do they provide vibrant color and crunchy texture, one medium bell pepper has 190% of you daily vitamin C needs for only 25 calories.
Red bell peppers are perfect for roasting – it brings out the natural sweetness and adds a slight charred flavor. You can roast red peppers whole, leaving the stem and seeds intact, or slice them before roasting. You can use any of the heat sources below:
- In the oven: Broil on high for about 20 minutes, turning occasionally.
- Gas stove top: Wrap peppers in aluminum foil and heat over a medium flame for 20-25 minutes, turning frequently.
- Grill: Wrap peppers in foil and roast over a medium flame for 15-20 minutes, turning frequently.
The peppers are thoroughly roasted once the skin is mostly charred. Place the peppers in a zip-top bag or bowl covered in plastic wrap (remove aluminum foil first if you used it) for about 20 minutes. This allows the inside flesh of the pepper to completely steam and soften. Once the peppers are cool enough to handle, gently remove the blackened skin. Finally, drizzle peppers with olive oil and store them in the refrigerator for up to two weeks.