Roasted Red Pepper Strips

Roasted Red Pepper Strips

A quick and easy method for roasting red peppers. Delicious in Roasted Red Pepper Hummus, Tuna Romesco, and Whole-grain Pasta with Roasted Eggplant, Olives, and Tomatoes.

1. 4 large red peppers, seeded and cut into 1/2-inch thick strips
2. 3 tablespoons extra-virgin olive oil
3. 1 teaspoon kosher salt
4. 1/2 teaspoon freshly ground black pepper

Preheat oven to 375°F. Toss red pepper strips with olive oil, salt, and pepper. Spread on a rimmed baking sheet and bake for about 50 minutes or until peppers are softened and starting to turn dark around the edges. Store refrigerated.

Serves 4

NUTRITION

Per 1 cup serving:

1. Calories: 133
2. Fat: 11 g (0 g EPA, 0 g DHA, <1 g ALA)
3. Saturated Fat: 1 g
4. Cholesterol: 0 mg
5. Sodium: 294 mg
6. Carbohydrate: 10 g
7. Dietary Fiber: 3 g
8. Sugars: 7 g
9. Protein: 2 g