Oven-Roasted Bell Peppers: A Versatile and Nutritious Addition to Any Meal! by #chefpachi

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat while still providing creaminess.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is less expensive and adds a tangy flavor.

Preheat the convection oven to 400°F (204°C).

Place bell peppers in the oven for 20-25 minutes until roasted.

Cover the roasted peppers to help the skin come off easily after cooling.

Remove the stems, seeds, and skins from the peppers after they cool enough to handle.

Blend the peeled yellow bell peppers in a blender until smooth.

Roast red bell peppers at 400°F (204°C) until beautifully roasted, then cover to cool.

Remove the skins, seeds, and stems from the roasted red bell peppers.

Blend the peeled red bell peppers until smooth.

Roast green bell peppers at 450°F (232°C) for about 35 minutes.

Cover the green bell peppers to soften the skins after roasting.

Remove the skins, seeds, and stems from the roasted green bell peppers.

Blend the peeled green bell peppers with yogurt, salt, and zatar until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens