Roasted Red Bell Peppers
Use in sandwiches, Mexican dishes, pureed or chopped in dips,

or add to pasta dishes.  

Yields: 4 - 1/2 Pepper Servings
Serving Size: 4 Servings

• 2 red bell peppers, sliced lengthwise into quarters

Preheat oven to 425°F.

Wash red bell peppers. Remove stems, seeds and membranes. Slice into quarters.

Place peppers, skin side up on a foiled lined baking sheet. Press down lightly to flatten. Bake in 425°F oven for 20 minutes until the skin is darkened and blistered.

Remove from oven and place in a clean paper bag. Let stand for 10 minutes. When cool to the touch, peal the blistered dark skin from the peppers. Discard skin.

Will keep in covered container in the refrigerator up to a week.

Per Serving: 16 Calories
Trace g Fat
1g Protein
4g Carbohydrate
1g Dietary Fiber
1mg Cholesterol
1mg Sodium

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