Recipe information
Yield
serves 4
Ingredients
4
red or yellow bell peppers (or a mix), halved and seeded
2
tablespoons olive oil
2
garlic cloves, thinly sliced
1
/4 teaspoon dried oregano
Coarse salt and ground pepper
Fresh basil leaves, torn, for garnish
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Preparation
Step 1
Preheat oven to 450°F. Place bell peppers, cut side up, on a rimmed baking sheet. Drizzle with oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, about 35 minutes. Transfer peppers to a platter, garnish with basil, and serve.
Nutrition Information
Step 2
(Per Serving)
Step 3
Calories: 97
Step 4
Fat: 7.4g (1.1g Saturated Fat)
Step 5
Protein: 1.3g
Step 6
Carbohydrates: 7.7g
Step 7
Fiber: 2.5g