Ingredients
4 bell peppers
2 teaspoons vegetable oil
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black peppeer
Steps
Wash hands with soap and water.
Preheat oven to 450 °F.
Wash bell peppers and remove tops and seeds. Cut peppers in half and rub with vegetable oil. Place cut side up on a rimmed baking sheet and sprinkle with Italian seasoning, garlic powder, salt, and pepper.
Roast until peppers are tender and blistered in spots, about 30 to 35 minutes.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 46 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 149 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 1 g |
| Vitamin D | 0 mcg |
| Calcium | 16 mg |
| Iron | 1 mg |
| Potassium | 217 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Roasted Bell Peppers. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.