Do you have to peel roasted bell peppers?

While jarred peppers are often peeled, this recipe cooks the skin so tender there is no need to peel them before roasting.

Do bell peppers lose vitamin C when cooked?

Bell peppers are an amazing source of vitamin C, the red peppers in particular have six times the amount of vitamin C as citrus! According to Consumer Reports , while you do lose some vitamin C when cooking bell peppers, roasting is a good way to keep the bulk of it and the cooking process breaks down cell walls making the carotenoids easier to absorb!

Can I skip the red onion?

You can absolutely leave out the onion if you desire. It adds a little extra flavor but your roasted peppers will still taste amazing without it.

Does the color of the bell pepper matter?

Yellow, orange, and red bell peppers are essentially green peppers that have been allowed to ripen. Red bell peppers are fully ripe which means they are allowed to grow for the longest amount of time (hence the usually higher price tag) and they will have the sweetest taste. Green peppers are picked sooner and have a slightly more bitter taste and the yellow and orange are in the middle of the spectrum. The longer the pepper ripen the sweeter they become and the higher the vitamin C content.

Easy Roasted Peppers

Name: Easy Oven Roasted Peppers
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 each red, yellow, and green bell peppers; 1/2 large red onion; 1 tablespoon extra virgin olive oil; 1/2 lemon; salt and pepper to taste

Description

This easy recipe for oven roasted bell peppers is a healthy and simple side dish that takes only 20 minutes to get on the table! Learn how to easily roast peppers with this step by step tutorial and video!

Ingredients

Scale

1 each red, yellow, and green bell peppers
1/2 large red onion
1 tablespoon extra virgin olive oil
1/2 lemon
salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450 degrees.
Slice peppers and onion into thin (about 1/4 inch) strips and place in a medium bowl.
Add olive oil and salt and pepper and use your hands to mix, being sure each piece of the veggies are thoroughly coated.
Arrange veggies on a baking pan ensuring not to overcrowd them.
Squeeze lemon over vegetables.
Bake for 20 minutes or until edges start to turn black. Serve warm or cool.

Notes

Good, fresh peppers will be firm and glossy. The skin should be taut and unwrinkled, and the stems fresh and green. Avoid peppers that have soft or shrunken areas or black spots.
Do not crowd the peppers and onions on the baking sheet, doing so will result in them steaming rather than roasting and give a different flavor and texture.
Store the peppers in an airtight container in the refrigerator up to 3-5 days. These roasted peppers can be frozen up to six months. Thaw in the fridge and use within 3 days of thawing.

Prep Time: 5 mins
Cook Time: 20 mins
Category: vegetable
Method: roasting
Cuisine: American

Nutrition

Serving Size: 2/3 cup
Calories: 72
Sugar: 5.4 g
Sodium: 4.7 mg
Fat: 3.9 g
Carbohydrates: 9.4 g
Protein: 1.2 g
Cholesterol: 0 mg