A roasted southwest peppers recipe perfect for fajitas and other favourite Mexican and Tex-Mex foods.
So tasty, these roasted sweet peppers are perfect toppers for Mexican and Tex-Mex dishes, but also go great on barbecued goodies like burgers, bratwurst, and hotdogs.
Very simple to make, these only take about 30 minutes in the oven, or even better, roast these up whole on the barbecue, then sweat to deskin. The barbecue will add a great smoky flavour. If you like even more heat with your roasted peppers, include some chopped jalapeños or red chili peppers when roasting.
Roasted onions also go great with these peppers. Cut a large sweet onion into strips and combine with the peppers.
TIP: Roast onion slices with the peppers. Serve with a squeeze of fresh lime juice to expand the flavour profile of this topping.
(Makes 4 servings)
1 red bell pepper, deseeded and sliced
1 green bell pepper, deseeded and sliced
1 yellow bell pepper, deseeded and sliced
1 tablespoon avocado oil
1 teaspoon salt
1 teaspoon dried Mexican oregano
1/4 teaspoon ground chili powder
1/4 teaspoon ground black pepper
Preheat oven to 325°F / 160°C. Line a sheet pan with parchment paper or silicone and set aside.
In a mixing bowl, add the sliced peppers. Drizzle with oil and sprinkle with spices. Mix so that all slices are evenly coated.
Spread the peppers onto the sheet pan in a single layer. Roast in the oven for approximately 20 to 30 minutes. After 15 minutes, flip the pepper slices over for even roasting and to check doneness. Cook until the peppers are soft and the edges are beginning to darken.
When ready, use to top your favourite foods.
Nutritional Information Per Serving:
total calories = 63 | total fat = 3.76g | saturated fat = 0.54g | cholesterol = 0mg | sodium = 597.75mg | net carbohydrates = 5.38g | dietary fibre = 1.53g | sugars = 2.17g | protein = 1.06g