Roasted Peppers with Garlic and Oregano

Easy, delicious and healthy. We add it to sandwiches, omelets, pasta and salads. It’s great on the Goat Cheese Tart. The secret of great roasted peppers is in simple way to made it – roasted in the oven.


Yield: 1 cup (40 stripes)

5 red/yellow bell peppers (1 lb.)
3 garlic clove
1/2 tsp. dried oregano
1 tbsp. olive oil


Preheat your oven to 375 degrees Fahrenheit. Line sheet pan with aluminum foil. Wash bell peppers (I used Organic Sweet Ariel Peppers from Dominican Republic).

Place the peppers on the sheet, place it in the oven and cook about half hour. Check peppers for soft and pepper skins for brown color. Remove from the oven, cover with aluminum foil, let cool about 20 minutes (the steam from the peppers will loosen the skins).

Peel peppers, remove seeds (easy way is to squeeze down the pepper’s length) and cut into strips (I cut each pepper into 8). Add sliced garlic and some oregano. Put pepper-garlic mix into the jar, add tablespoon olive oil on top. Let cool and use or put it in the fridge.


1 serving is about 250 calories (or 6.25 calories per stripe)

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2 Responses to “Roasted Peppers with Garlic and Oregano”

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