Oven-Roasted Capsicum

Elevate your vegetable side dishes with this simple yet flavorful Oven-Roasted Capsicum recipe, a surefire way to bring out the smoky sweetness of fresh red bell peppers. With just four pantry staples—red bell peppers, olive oil, salt, and black pepper—this vibrant dish is as easy to make as it is delicious. The peppers are roasted at high heat until perfectly charred, then steamed to ensure effortless peeling for a silky, tender result. Perfect as a topping for sandwiches, a complement to grilled meats, or a stand-alone appetizer, these roasted capsicums are a versatile addition to any meal. Ready in under 40 minutes and easily stored for meal prep, this healthy, naturally vegan, and gluten-free recipe is a must-try for home cooks looking to add depth of flavor to their culinary repertoire.

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large Red bell peppers
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Wash and dry the red bell peppers thoroughly.

Step 3

Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 4

Place the whole red bell peppers on the prepared baking sheet, ensuring they are evenly spaced without touching each other.

Step 5

Brush each pepper lightly with about 1 tablespoon of olive oil to coat them evenly.

Step 6

Sprinkle salt and black pepper evenly over the peppers.

Step 7

Place the baking sheet on the center rack of the preheated oven.

Step 8

Roast the peppers for about 25 minutes, turning them with tongs halfway through cooking, until the skin is charred and blistered on all sides.

Step 9

Remove the peppers from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap or a lid to trap the steam (this will make peeling easier).

Step 10

Allow the peppers to rest and cool for about 15 minutes.

Step 11

Once cool enough to handle, peel off the skins using your fingers or a paring knife.

Step 12

Slice the roasted peppers open, remove the stems, seeds, and membranes. Slice or chop as desired.

Step 13

Serve the roasted capsicum immediately or store in an airtight container in the fridge for up to 5 days.

Nutrition Facts

Serving size	775.6 grams (775.6g)

Amount per serving	% Daily Value*
Calories	485

Total Fat 29.90g	38%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 1206mg	52%
Total Carbohydrate 44.10g	16%
Dietary Fiber 15.80g	56%
Total Sugars 26.30g
Protein 7.60g	15%

Vitamin D 0IU	0%
Calcium 47mg	4%
Iron 3mg	19%
Potassium 1577mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 6.4%

Carbs: 37.1%