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Roasted Peppers
Traditional Italian roasted peppers are made with a variety of pepper that isn't typically grown in the United States. I planted some this year in the garden, a variety named Carmen from Burpee Seeds, and they have dome marvelously, growing lots of long red peppers. So I started looking for information on how to roast them and preserve them. Several web sites suggested that they can be frozen, so that's what I've done. I haven't tried any of the frozen ones yet, but the fresh ones were great, much better than the canned ones. I also did some regular bell peppers and they worked just as well, so don't worry if you can't find the Italian ones.
6 Red Pepper
Preheat oven to 400 degrees F. 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 to steam in the foil for 15 minutes. Remove from foil and allow to cool 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.
Yield: 12 Servings
Sodium Category: SodiumFree
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
1 Vegetable
0 Lean Meat
0 Very Lean Meat
0 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 12 Amount Per Serving |
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| Calories | 19 |
| Calories from Fat | 2 |
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| % Daily Values * | |
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Total Fat 0 gr Saturated Fat 0 gr Polyunsaturated Fat 0 gr Monounsaturated Fat 0 gr Cholesterol 0 mg Sodium 1 mg Potassium 157 mg Carbohydrates 4 gr Dietary Fiber 1.5gr Protein 1 gr |
0% 0% 0% 0% 4% 1% 6% |
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Vitamin A Vitamin C Calcium Iron |
47% 236% 1% 2% |
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* Percent Daily Values are based on a 2000 calorie diet |
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