FREE SHIPPING ON ORDERS OVER $45

This Roasted Red Pepper Bruschetta Is the Only Reason We’re Turning On Our Oven This Summer

May 30, 2019

This Roasted Red Pepper Bruschetta Is the Only Reason We’re Turning On Our Oven This Summer

served on Fit Figure Rice + Amaranth

Roasted bell peppers are tender, smoky and delish. They add flavor and texture to many dishes, sauces and spreads. You don’t need much to make these red beasts. Peppers (duh). Olive oil. And some kosher salt. That’s it. You have most of that stuff at home already. So gather your peppers and let’s get roasting!

This recipe is:

Easy to make
Healthy
Smokey
Flavorful
Comforting
+ Delicious

 

INGREDIENTS

  • 3 red peppers
  • 2 tbsps extra virgin olive oil
  • 2 garlic cloves
  • Salt to taste
  • Juice from ½ lemon
  • A handful of fresh basil leaves

 

INSTRUCTIONS

  1. Turn on your broiler. Yes, the broiler. That fire thing you might be scared of. It’s cool. Broilers are our friends. We promise.
  2. Wash the peppers and then cut them in half lengthwise. Cut off the stem with a paring knife and scoop out all the seeds and membranes (a melon baller is perfect for this).
  3. Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper.
  4. Roast the peppers in the oven for about 25 minutes or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.
  5. Remove the peppers from the baking sheet and place them in a bowl. Cover the bowl with foil or a plate and let them cool for about 30 minutes. When the peppers are cool enough to handle, peel off the skins.
  6. Cut the peppers into slices. Put the sliced peppers in the bowl and add olive oil, salt, minced garlic, chopped basil leaves and mix well.
  7. Serve on Fit Figure Rice + Amaranth.

 

DO AHEAD: Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.

 

 

 


Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out. 😍😍😍
Tag @smartbitesnacks on Instagram and hashtag it #SmartbiteSnacks



Leave a comment


Also in PIMP YOUR SMARTBITE SNACKS

HOW TO MAKE AMAZING BEET + WALNUT DIP LIKE YOUR LIFE DEPENDS ON IT
HOW TO MAKE AMAZING BEET + WALNUT DIP LIKE YOUR LIFE DEPENDS ON IT

September 16, 2019 9 Comments

Beets are there for you, no matter the weather. In the winter, roast them for a hearty meal. In the summer, shave them raw and toss them in a bright salad. With fall just around the corner, bake them and pure them. Our hearts are currently BEETing for this super-easy and equally delish beet + walnut + bean dip. See what we did there? 

Continue Reading

This Cinnamon Cashew Butter Is So Easy, We Can Tell You How To Make It Over The Phone
This Cinnamon Cashew Butter Is So Easy, We Can Tell You How To Make It Over The Phone

September 07, 2019 6 Comments

You probably think this is just another cashew butter, like the kind you'll find spread on toast or swirled into a new-age almond yogurt parfait at your garden-variety café. But we‘re here to convince you that it’s not. It’s really, really not. This nut butter is nothing like the stuff you'll find in a jar, yet is super simple to make. 

Continue Reading

Send Help: We Can’t Stop Eating This Hokkaido Red Lentil Spread
Send Help: We Can’t Stop Eating This Hokkaido Red Lentil Spread

August 27, 2019 2 Comments

Put on your plaid scarf, vest, and most basic sweater, because Starbucks’ coveted fall drink aka Pumpkin Spice Latte aka PSL is making a comeback today. And that means fall is unofficially here. We’re transitioning fully into autumn over here at Smartbite Snacks with this 6 ingredient pumpkin red lentil spread! It’s unbelievably easy to make (life is hard enough so we try to keep our recipes easy), smoky, hearty, filling, high in protein and full of flavor. I had to stop myself from eating all of it with a spoon before I even got to take the pictures! 😅 What else is inside this thing? A heaping dose of AUTUMNAL FLAVOR, that’s what!

Continue Reading