Herb-Roasted Bell Peppers Recipe

Name: Herb-Roasted Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet red peppers, cut and seed; 2 yellow sweet peppers, cut and seed; 6 garlic cloves, unpeeled; ¼ cup fresh basil; ¼ cup fresh rosemary; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar; 1 tablespoon water; ⅛ teaspoon salt; ⅛ teaspoon black pepper

Servings: persons

2 sweet red peppers, cut and seed
2 yellow sweet peppers, cut and seed
6 garlic cloves, unpeeled
¼ cup fresh basil
¼ cup fresh rosemary
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 tablespoon water
⅛ teaspoon salt
⅛ teaspoon black pepper

1
Preheat broiler.
2
Place peppers cut side down on a nonstick baking sheet.
3
Broil until blackened, about ten minutes.
4
Place peppers in a zip-lock plastic bag for 15 minutes.
5
Remove and peel off skin with hands.
6
Slice into strips.
7
Reduce oven temperature to 400 degrees.
8
Place garlic on a nonstick sheet pan and bake for 20 minutes.
9
Squeeze garlic out of peels.
10
Place garlic, herbs, oil, vinegar, water, salt and pepper in a blender.
11
Puree.
12
Add pureed mixture to pepper; toss to coat.
13
Serve hot or cold.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sweet red peppers, cut and seed, 2 yellow sweet peppers, cut and seed, 6 garlic cloves, unpeeled, ¼ cup fresh basil, and more.

Yes, Herb-Roasted Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Roasted Bell Peppers

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