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
+ Delicious


  • 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



  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.

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