Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Wednesday, January 30, 2013

Roasted Peppers

Oven-roasted bell peppers couldn't be easier! Packed with vitamin c and low cal, they're a great addtion to salads, pasta dishes, or served cold as appetizers.

Roasted Bell Peppers

1 bell pepper (any color)
1 teaspoon olive oil


  1.  Set oven to broil. 
  2.  Brush pepper(s) with olive oil. Set on cookie sheet, and place cookie sheet on top oven rack, nearest broiler. 
  3. Broil ~5-10 minutes, then turn peppers. Skin should be blackened on one side. Repeat until skins are blackened all around pepper. 
  4. Take pepper(s) out of oven. Once cooled, gently remove stems and skins. Cut pepper in half lengthwise and remove the pith and seeds. Slice and add to dish or serve. 

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