Nutrition info - Recipes

Baked Peppers

These earthy peppers, with a hint of olive oil and lemon for added flavor, make a great addition to any salad (think chicken or tuna), or can be served as a simple vegetable side. Prep ahead and freeze, or store in the fridge to have on hand.

Baked Peppers


For 12 people

  • 6 red peppers
  • 1 olive oil, optional
  • 1 lemon, optional


Preheat oven to 400 degrees. Cover a cookie sheet with foil. Lay the peppers on the sheet and place in the oven. Roast for 30-40 minutes, until skin has begun to blacken and loosen from the flesh, turning every 10 minutes. Remove from oven and fold foil over peppers and seal, forming a packet. Allow steaming in the foil for 15 minutes. Remove from foil and allow cooling until they can be handled. Peel off skin, remove stem, cut open and remove seeds. Store in the refrigerator for up to a week or freeze.
Ready in 1 hour and 10 min

Nutrition facts

  • Kcal: 30.42 kcal
  • Fibers (g): 1.45g
  • Sodium (mg): 2.54mg
  • Carbs: 4.24g
  • Fat: 1.33g
  • Saturated fat (g): 0.17g
  • Proteins: 0.67g