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    You are in: Home / Recipes / Roasted Red Capsicum Recipe
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    Roasted Red Capsicum

    Roasted Red Capsicum. Photo by **Mandy**

    1/1 Photo of Roasted Red Capsicum

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Tisme's Note:

    I found this in the New Idea magazine and it works very well.

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    large jar

    Units: US | Metric


    1. 1
      Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.
    2. 2
      Place the capsicums in a plastic bag until cool.
    3. 3
      Peel the skin off the capsicums, trim any pith and remove all the seeds.
    4. 4
      Place the capsicum flesh into hot sterilised jars.
    5. 5
      Pour in the olive oil to cover.
    6. 6
      Seal immediately and store in the fridge for up to 3 weeks.

    Ratings & Reviews:

    • on October 02, 2010


      A perfect and very easy way of roasting bell peppers. I love the flavour of roasted veggies, but always had trouble with storing it. Thanks to your recipe, this is now no longer a propblem! :)
      THANK YOU SO MUCH for sharing this keeper with us, Tis!
      Made and reviewed for Aussie/NZ Recipe Swap #45 October 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2009


      How simple is this? A great recipe. My only problem was my olive oil, perhaps not the greatest quality it solidified in the fridge so I had to let it "melt" before using the capsicum.

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


    Nutritional Facts for Roasted Red Capsicum

    Serving Size: 1 (1398 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1104.9
    Calories from Fat 813
    Total Fat 90.3 g
    Saturated Fat 12.7 g
    Cholesterol 0.0 mg
    Sodium 27.9 mg
    Total Carbohydrate 79.1 g
    Dietary Fiber 26.2 g
    Sugars 55.1 g
    Protein 12.9 g

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