Roasted Red Bell Peppers
2 red bell
peppers, sliced lengthwise into quarters
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
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