Roasted Red Peppers

Roasted red peppers are a vibrant and flavorful dish that embodies the essence of Lebanese cuisine. This simple yet delicious recipe brings out the natural sweetness of the peppers, making it an ideal accompaniment for any meal.

Ingredients

• Red bell peppers - 2 large
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 220°C (428°F).
2. Wash the red bell peppers and place them on a baking sheet.
3. Drizzle the peppers with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
4. Roast the peppers in the preheated oven for 20-25 minutes, turning them halfway through, until the skins are blistered and charred.
5. Remove the peppers from the oven and place them in a covered bowl for about 10 minutes to steam. This will make peeling easier.
6. Once the peppers are cool enough to handle, peel off the charred skins and remove the stems and seeds.
7. Cut the peeled peppers into strips and place them in a bowl.
8. In a small bowl, mix the minced garlic, remaining olive oil, lemon juice, and parsley. Pour this dressing over the roasted peppers and toss gently to combine.
9. Serve immediately or let it marinate for an hour for enhanced flavor.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, supporting immune health.
• High in antioxidants, which can help reduce inflammation.

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