Roasted Peppers and Tomatoes
Green, yellow, and red peppers are all the same pepper, but they are harvested at different stages of ripening. Red peppers are sweeter and fruitier in taste and have higher nutritional value.
INGREDIENTS | SERVES 4
- 2 red, yellow, or green bell peppers
- 2 Roma tomatoes
- 1 garlic clove
- Olive oil to taste (used on reheating day)
- Salt to taste (used on reheating day)
Cut each pepper in half lengthwise. Remove stems and seeds. Place peppers skin side up on a plate and cook on high in microwave for 3 minutes. Transfer the peppers to a foil-lined cookie sheet (skin side up).
Cut tomatoes in half lengthwise. Squeeze out most of the seeds. Place tomatoes on the cookie sheet.
Turn oven on broil. Place cookie sheet on top shelf of oven. Watching carefully, broil approximately 8–10 minutes until the skins turn partially black and loose.
Remove from oven and place peppers and tomatoes in a bowl; cover with foil.
When they are cool to the touch, peel skin off. Slice or chop peppers and tomatoes. Slice garlic clove and add to the peppers.
Freeze the peppers, tomatoes, and garlic in a freezer bag or plastic container.
Defrost vegetables in refrigerator overnight and put on baking sheet.
Drizzle olive oil over peppers and tomatoes and salt to taste. Heat at 425°F for 5 minutes or until vegetables are desired temperature.
As an alternative heating method, you can heat in microwave for 2–3 minutes on high.
Calories: 32 | Fat: 0g | Protein: 1.5g | Sodium: 6mg | Carbohydrates: 8g | Fiber: 2g
The Benefits of Red Bell Peppers
Red bell peppers are very nutrient-rich and are an excellent source of vitamins A, B6, and C. Red bell peppers also provide a good source of fiber and the antioxidant vitamin E. This diet-friendly vegetable has no fat, cholesterol, or sodium and very few carbohydrates.