The Simple Veganista · by Julie | The Simple Veganista★ 5.0
HOW TO ROAST & STORE RED PEPPERS (OR ANY PEPPER REALLY!)
NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 1%
CARBS 3G7% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 14G92% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A guide to roasting and storing red peppers using various methods including broiling and freezing. The roasted peppers themselves are a component for other dishes.
component🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 – 8 peppers, any color
- parchment paper
- air tight containers that are freezer safe
- vinegar (plain, balsamic, white/red wine, or apple cider)
- mineral salt
- olive oil
- clean pint sized mason jars
At a glance
PER SERVING · TIME 50M
CAL 7%·PRO 1%
CARBS 3G7% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 14G92% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1551mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.76mg
- Calcium
- 2mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1551MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.