Garlic and Chilli Roasted Sweet Peppers
Inspired by techniques from Bon Appétit.
Sweet red peppers and a smaller amount of hot red chillies roast low and slow with whole garlic cloves and olive oil until they collapse into soft, sweet, slightly caramelised strips. A splash of red wine vinegar stirred in once everything has cooled sharpens the whole dish into a bright, savoury side.
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Method
- 1
Toss and season. Heat the oven to 150°C (130°C fan). In a large baking dish, toss the sweet peppers, chillies, garlic, olive oil and sugar together, then season with the salt and black pepper.
- 2
Roast. Roast, tossing every 30 minutes or so, until the peppers and chillies are completely soft and starting to caramelise in spots, about 2 hours 15 minutes (2 to 2½ hours). Let cool.
- 3
Finish. Once cool, add the vinegar and toss to combine.
Storage
Can be roasted up to 1 week ahead: cover and refrigerate, then bring to room temperature before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of fibre: 2.2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 99 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large baking dish
- chef's knife
- chopping board
- tongs or a spatula for tossing
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 183 kcal |
| Protein | 2.4 g |
| Carbohydrate | 13.9 g |
| of which sugars | 8.7 g |
| of which free sugars | 0.1 g |
| Fat | 14.4 g |
| of which saturates | 2 g |
| Fibre | 4.1 g |
| Salt | 1.12 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
