Sweet Roasted Peppers

A quick and easy to prepare tray of delicious roasted sweet peppers.

Excellent source of vitamin A, C and fibre.

Rich in cell protecting anti-oxidants.

A great side dish to add to many lunch or main recipes.

Makes 350ml
Takes 120 minutes

Ingredients

• 2 red sweet peppers cut into wedges
• 1 yellow sweet pepper cut into wedges
• 50gm extra virgin olive oil

Method

Pre heat the oven to 160°C or 320 °F.

Place all of the pepper into baking tray.

Pour the extra virgin olive oil over the peppers, stir well.

Place the baking tray in to the oven.

Stir occasionally making sure that the pepper edges are not browning.

Slowly cook the peppers until soft.

Remove from the oven and sit to cool.

Remove the skin if you prefer no skin, remember though the skin does contain goodness too!

Decanter into a sterilised 350ml glass jar with a lid.

To Serve

I often add these peppers create a main or to salads, sandwiches, wraps or tarts.

Tips

I tend to have a jar of these roasted sweet peppers kept in the fridge. If I don’t use them in a couple of days, I put them into a compostable freezer bag, then into the freezer. They are so useful to have already prepared to add to a recipe quickly or simply add to salads, sandwiches, wraps or tarts.

Store

Fridge 3 days.
Freezer 3 months.

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.