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Recipe from Simpler Savory

The recipe

Easy Low Carb Roasted Bell Peppers

Prep
10 min
Cook
25 min
Total
35 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
90

2× the original author values. Recipe yield: 4 servings.

calories
180

3× the original author values. Recipe yield: 4 servings.

calories
270
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 large bell peppers (mixed red, yellow, orange) — seeded and sliced into 1/2-inch strips
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic — thinly sliced (or smash whole if sensitive)
  • 1 teaspoon kosher salt — plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika — optional, for smoky notes
  • 1 tablespoon red wine vinegar — or fresh lemon juice, to finish
  • 1 tablespoon capers — optional, drained
  • 2 tablespoons fresh basil or parsley — optional, torn or chopped
  • 1/4 teaspoon red pepper flakes — optional, to taste
  • 1 fillet oil-packed anchovy — optional, finely sliced for savory depth
  • 1 tablespoon extra-virgin olive oil — to finish, optional

Instructions

  1. Place a large rimmed sheet pan on the center rack and preheat the oven to 425°F so the pan gets hot for better browning.
  2. Cut tops off peppers, remove seeds and ribs, then slice lengthwise into 1/2-inch strips for even roasting.
  3. In a large bowl or directly on the hot pan, toss pepper strips with olive oil, garlic, kosher salt, black pepper, and smoked paprika (if using).
  4. Arrange peppers in a single layer with a little space between pieces so they roast instead of steam.
  5. Roast for 15 minutes until the color deepens and edges start to soften.
  6. Stir, then roast 10 to 15 minutes more until tender with caramelized spots; broil 1 to 2 minutes at the end for extra char if desired.
  7. Immediately splash red wine vinegar or lemon juice over the hot peppers and toss to coat, scraping up any browned bits.
  8. Fold in capers, herbs, red pepper flakes, or anchovy if using; taste and adjust salt.
  9. Let peppers rest 3 to 5 minutes so flavors meld, then finish with a light thread of olive oil for shine.
  10. Serve warm or at room temperature as a side, antipasto, or salad topper.

Notes

Storage: Cool completely, then refrigerate in an airtight container for up to 5 days. For longer storage, submerge in olive oil with a clove of garlic and a few capers; keep refrigerated. Reheat gently in a skillet over low heat or serve cold. To freeze, spread in a thin layer in a zip-top bag and freeze up to 2 months; thaw overnight in the fridge and refresh with a drizzle of olive oil and a pinch of salt.

Source: https://simplersavory.com/easy-low-carb-roasted-bell-peppers/