Hot Roast Peppers


A tray of roast peppers is a simple accompaniment for lots of meals from grilled meat or fish to a salad like the rice one pictured. This whole tray is less than 200 calories.


  • 3 peppers (mix of colours), cut in half through the stem and deseeded
  • 1 red chilli, seeds removed and finely chopped
  • 3 cloves garlic, peeled and crushed
  • 3 tsps capers
  • 3 tomatoes, quartered
  • Juice of a lime
  • Spray of flora oil
  • Salt and pepper

What to do

  1. Heat your oven to 200c.
  2. Put the peppers in a roasting tin cut side up.
  3. Put 2 quarters of tomato in each one along with some of the rest of the ingredients except the lime juice.
  4. Sprinkle with salt and pepper and a spray of oil.
  5. Cook for 20 minutes or until the peppers are soft.
  6. Serve hot, warm or cold with a squeeze of lime juice.

Tips / Pointers

  • Add other ingredients like anchovies or fresh herbs.
  • Drizzle with some olive oil for an extra finish if you can spare the calories.
  • These keep beautifully for a few days in the fridge but are best served at room temperature.
  • For less heat switch the red chilli for a green one or none at all.
  • Make sure you use a mixture of peppers even green ones to give a contrast of sweetness and texture.

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