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Roasted bell pepper side dish Recipe
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5 from 1 vote

Roasted bell pepper side dish recipe

A simple Paleo side dish of roasted bell peppers with capers and garlic.
Course Side Dish
Cuisine American
Keyword bell pepper, roast
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 115kcal
Cost 8

Ingredients

Instructions

  • Preheat your oven to 400 F. Place the bell peppers on a baking sheet and allow for a little space between each to ensure all sides cook evenly. Roast them for approximately 40 minutes, allowing the skin of the peppers to brown. To achieve this, you will have to turn them a few times during the cooking process.
    6 bell peppers
  • Once the bell peppers have roasted, place them in a large paper bag and fold the bag closed. Allow the peppers to sit like this for 10-15 minutes. Doing so will make the skin easy to peel off. An alternative to a paper bag is to place them in a bowl and cover the bowl with plastic wrap.
  • Once the bell peppers are cool enough to handle, remove them from the bag and peel away the skin. Remove the stem and seeds. Cut into ¼” wide strips.
  • In a medium bowl, combine the vinegar, garlic, salt, and pepper with the roasted bell pepper strips. Toss well and allow the bell peppers to marinade this way for at least an hour, or overnight, in the refrigerator.
    ¼ cup red wine vinegar, 1 clove garlic, Sea salt and freshly ground black pepper to taste, 6 bell peppers
  • Once the bell peppers have marinaded, mix with the olive oil, capers, and parsley and serve right away.
    2 tablespoon extra-virgin olive oil, 2 tablespoon capers, 2 tablespoon fresh parsley

Nutrition

Calories: 115kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 120mg | Potassium: 395mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5763IU | Vitamin C: 231mg | Calcium: 18mg | Iron: 1mg