Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Bell Pepper Salad Recipe
    Lost? Site Map

    Roasted Bell Pepper Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    MamaJ's Note:

    This is a delightful antipasti I like to serve with crostini when I fix an Italian dinner. It is so delicious and makes great use of an abundance of home grown peppers. I am always asked for the recipe when I serve this.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Line a baking sheet with foil and spray with cooking spray.
    3. 3
      Place whole peppers on foil and bake for 45 minutes until beginning to char. (You may want to check after 35 minutes for your desired degree of doneness).
    4. 4
      Remove from oven and cover with a dish towel. Let cool 5 minutes.
    5. 5
      Peel and seed peppers and slice lengthwise into strips (do not run under water to remove the peel).
    6. 6
      Combine peppers, sun dried tomatoes and artichoke hearts.
    7. 7
      Whisk together garlic, vinegar, oil, and chili sauce. Season to taste with salt and pepper.
    8. 8
      Pour dressing over pepper mixture and scatter with basil leaves.
    9. 9
      Serve with crostini.

    Browse Our Top Peppers Recipes

    Ratings & Reviews:

    • on July 08, 2007

      55

      Not the best recipe to MAKE on a blistering summer's morning, that 400 degree oven really heats up your kitchen. But the next day, when it is still blistering hot, it is the most wonderful recipe to EAT! The only change I made was to use canned palm hearts instead of canned artichoke hearts. We had this as part of a Middle Eastern mezze appetizer for a festive lunch, with toasted pita chips, hummous and lots of lovely minty lemonade. Wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Bell Pepper Salad

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.5
     
    Calories from Fat 176
    58%
    Total Fat 19.5 g
    30%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 165.9 mg
    6%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 10.9 g
    43%
    Sugars 6.4 g
    25%
    Protein 7.2 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites