Prep time: 10 minutes / Cook time: 5 to 6 hours on low
Roasted peppers add so much flavor to pasta dishes, grilled meats,
and grain dishes. They are also a delicious condiment on
sandwiches. And while you can buy jarred roasted peppers, they
are usually very salty and expensive. The best part of this slow
cooker version is that the bell pepper skin comes off easily after
Nonstick cooking spray
2 medium yellow bell peppers, halved
2 medium green bell peppers, halved
4 medium red bell peppers, halved
1 large onion, thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons dried basil
¼ teaspoon salt
1. Spray the inside of a 6-quart slow cooker with the cooking
spray. Add the peppers, onion, olive oil, basil, and salt. Cover and
cook on low for 5 to 6 hours.
2. Turn off the slow cooker and remove the lid. Allow the peppers
to cool. Grasp a pepper skin at an edge and gently tug to remove it
in one piece. If it doesn’t come off easily, use a paring knife.
Repeat with remaining peppers.
3. Serve immediately with your favorite entrée or store the
peppers in an airtight container in the refrigerator for up to 4 days.
Per Serving (⅔ cup): Calories: 70; Total Fat: 2g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg;
Sodium: 77mg; Carbohydrates: 13g; Fiber: 2g; Sugars: 1g; Protein: 2g
VARIATION TIP: This recipe includes an onion for additional flavor,
but you can omit it if you have one or simply don’t like onions. You can
also vary the seasonings and omit the salt, if desired.