Tip: How to Oven-Roast Peppers 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
119 calories; protein 5.6g; carbohydrates 15.1g; dietary fiber 2.1g; sugars 3.2g; fat 4g; saturated fat 1.4g; cholesterol 5.1mg; vitamin a iu 1104.5IU; vitamin c 58mg; folate 17.6mcg; calcium 100.8mg; iron 0.9mg; magnesium 25mg; potassium 141.1mg; sodium 210.1mg; thiamin 0.1mg; added sugar 1g.