Roasted Peppers

Yield: 12 servings/4 cups (serving size 4-6 strips)
Source: WW magazine, September/October 2005
WW Comments: No freezer should be without a supply of roasted pepper strips. Toss a few into a grilled-cheese or hot-roast-beef sandwich for a classy panino. Puree a few, and you've got an instant, deeply flavored sauce to spoon over roasted meats, poultry, or fish.
Amy's Comments: These were easy, no brainers. The skin creeped me out a little bit, but tasted fine. Good to go in the Roasted Tomato, Pepper, and Onion Quiche and would be yummy in sandwiches.


3 pounds red, green, yellow, and/or orange bell peppers (about 6 large), cored, seeded and cut into finger-size strips
2 tablespoons extra-virgin olive oil
4-6 unpeeled garlic cloves (optional)
1 tsp salt
freshly ground pepper to taste


  1. Preheat the oven to 350F. Line 2 rimmed baking sheets or jelly-roll pans with foil and spray with nonstick spray.
  2. Divide the pepper strips between the baking sheets, with the garlic if desired. Drizzle with the oil and sprinkle with the salt and pepper. Roast, turning occasionally, until tender and slightly blackened along the edges, 25-30 minutes. Let cool.
  3. Squeeze out the garlic pulp, if using, and toss with the peppers.


Healthy Units: 1 per serving or Core
45 calories; 2g fat (0g sat fat, 0g trans fat); 0mg cholesterol; 198mg sodium; 6g carb; 2g fiber; 1g protein; 9mg calcium

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