Go Back
–+ servings
juicy roasted red peppers in a white bowl with garlic, rosemary and sourdough bread
Print

Juicy Roasted Red Peppers

Make juicy roasted red peppers, vegan, low-carb, and nutrient-packed. A perfect, gluten-free side dish. Don't miss this tasty bite.
Course Salad, Side Dish
Cuisine homemade, spanish
Keyword easy salad, low carb, peppers, red bell peppers
Cook Time 45 minutes
Chill time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Author missblasco

Equipment

  • Convection oven

Ingredients

  • 4 large red bell peppers
  • 2 tablespoons extra virgin olive oil EVOO
  • 2 garlic cloves thinly sliced (optional)
  • ½ teaspoon fresh rosemary thyme, or oregano (optional)
  • Pinch of sea salt flakes to taste

Instructions

  • Prep Peppers: First, preheat oven to 400°F (200°C) for 10 minutes. Rinse peppers and place whole on a baking sheet (no oil needed).
  • Roast: Next, lower oven to 300°F (150°C). Roast peppers for 45–60 minutes (depending on oven strength; use fan setting if available).
  • Steam: Then, turn off oven and let peppers sit inside for 30 minutes to steam, softening the skin.
  • Peel and Prep: Remove peppers, cool slightly, and peel off skin (it should lift easily). Slice into wide strips, collecting their juices in a bowl. Add olive oil, garlic (if using), and herbs. Toss gently.
  • Store and Serve: Finally, store in an airtight container with juices in the fridge for up to 7 days. Serve with a pinch of sea salt flakes.

Notes

  • Choose Bell Peppers
  • Roast Low and Slow: 300ºF for 45–60 minutes, for example, prevents drying.
  • Steam Post Roasting: Leave in oven to ease peeling, thus, saving time.
  • Store in Juices: Keeps peppers moist, so, enhancing flavor and shelf life.