Roasting peppers is a delicious and simple way to prepare the Summer harvest. Smoky, charred peppers are peeled then dressed in a mouth-watering vinaigrette.
Carb count - 5g per half a cup
This is a great recipe for cooking several peppers all at once.
Use any type of pepper that you like. I used what was harvested at the farm, a mix of red, green, purple and yellow peppers, poblano peppers, jalapeño peppers, habanero peppers, and smaller peppers along with scallions to make roasted pepper antipasto.
This roasted peppers recipe blasts the peppers under a broiler to give them a great smoky flavor.
👩🏻🍳 Table of contents
Estimated reading time: 3 minutes
How many carbs are in roasted peppers?
Half a cup of cooked peppers has about 5 grams of carbs.
- Salt and pepper
- Olive oil
- Red wine vinegar or lemon juice
How to roast a pepper
Roasting peppers can be done on a baking sheet under a broiler. Broil peppers and scallions on all sides until blackened and blistered. Place peppers in a covered bowl to steam the peppers. Peel away the charred skin. Scrape out seeds and pulp. Arrange on a platter. Pour vinaigrette over the peppers and scallions.
If you don't have an oven with a broiler, you can also dry roast peppers in a hot cast-iron skillet until the skins are burnt black.
Roasting time will vary depending on the size of the pepper.
🍽 How to serve
Serve warm or cold with your favorite low carb crostini, crackers, sliced radish, pepperoni or on a slice of hard cheese.
Mix into your breakfast omelet.
🍳 Equipment you'll need
- Sheet pan
- Cutting board
- Mixing bowl
- Serving platter
How to make ahead
Make it ahead of time and store for entertaining or eating throughout the week.
🥡 How to store
Store in an airtight container in the fridge for up to a week.
💭 Top tips
Follow these cooking tips for best results:
- Broil peppers until the skins blacken for a smoky flavor
Frequently asked questions
Roasting deepens the flavors. Roasted peppers can be served as antipasto or used to add flavor to dishes.
Peppers are full of fiber, vitamin C, and minerals. They are low-glycemic making them a good choice for carb counters.
Not really, but it makes them more palatable.
More low-carb and keto snack ideas
- Crispy baked kale chips
- Toum - Lebanese Garlic Sauce
- Simple roasted eggplant dip - baba ganoush (with or without tahini)
- Keto Jalapeño Poppers
- Grilled lemongrass chicken wings
Roasting peppers is a delicious and simple way to preserve the Summer harvest. Smoky, charred peppers are peeled then dressed in a mouth-watering vinaigrette.
- 1 pound of peppers
- 6 scallions (optional)
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 3 tablespoons parsley, chopped
- a dash of salt
- Arrange peppers and scallions on a baking sheet.
- Place under a broiler until the peppers blacken and blister. Turn to blacken and blister both sides.
- Remove from oven.
- Transfer peppers to a bowl and cover for 10 minutes.
- Peel off blackened skins.
- Use a spoon to scrape out seeds and pulp.
- Arrange on a platter.
- Whisk together 3 parts olive oil to 1 part vinegar, 1 clove garlic, a pinch of salt and 3 tablespoons of finely chopped parsley.
- Pour the vinaigrette over the peppers and scallions.
- Broil peppers until the skins blacken
- If you don't have an oven with a broiler, you can also dry roast peppers in a hot cast-iron skillet until the skins are burnt black.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: appetizer
- Method: broiling
- Cuisine: American
Keywords: roasted peppers, keto, low-carb, vegetable, vegan, vegetarian, gluten-free, low glycemic, snack, appetizer