Roasted Peppers with Herbs

Categories: Side Dishes, Vegetable Side Dishes

         

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Recipe Information

Serving Size

1 serving

Yield

Makes 8 servings

Nutrition Information

One serving is 30 calories, 2 g fat, 0 mg cholesterol, 20 mg sodium, 3 g carbohydrates, 1 g fiber, and 1 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 4 Bell peppers, halved and seeded
  • 1 T Olive oil
  • 2 Garlic cloves
  • ¼ t Oregano, dried
  • Pepper to taste
  • ¼ c Parmesan cheese, optional
  • 2 t Basil, dried, optional

Directions

  1. PREHEAT the oven to 450˚F.
  2. PLACE bell pepper halves cut side up on a rimmed baking sheet.
  3. BRUSH olive oil over peppers.
  4. DIVIDE garlic cloves, thinly sliced, among peppers.
  5. SPRINKLE with oregano and black pepper, if desired.
  6. ROAST 15-20 minutes until flesh is tender and skin is blistered in spots.
  7. REMOVE from oven and SPRINKLE with basil and parmesan cheese, if desired.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.