These roasted peppers with garlic and basil are a seriously tasty Italian-inspired side dish! Low carb and keto friendly.
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As you might imagine, the bell peppers are absolutely the star of the show - but actually the recipe was inspired by a mountain of fresh basil from my neighbor's garden. For some reason the squirrels don't seem to eat his basil!
There are many ways to roast the peppers - and for this recipe I wouldn't recommend the ones from a jar. I find them too wet, which is fine if you're going to blend them in something like my Roasted Red Pepper Sauce. Also, it usually only seems to be red peppers in those jars, and I like the contrast of colors.
For my Roasted Pepper and Buffalo Mozzarella Salad I charred the peppers under the broiler. I nearly did the same again but thought I would check out other methods. I stumbled across this amazing article How to Roast Bell Peppers by Tori Avey. She goes into incredible detail and many styles of cooking: oven roast, broil, grill, and gas flame stove-top.
Actually, in the end I broiled them anyway, but feel free to select whichever method suits you best!
How to Make Roasted Peppers with Garlic and Basil
Preheat the broiler and move the rack down in the oven so that it isn't so close to the broiling elements. As Tori says: When they're too close to the broiler, they will char before they're cooked, which means the flesh won't soften and they'll be harder to peel.
Place the peppers (any color, but I prefer red, orange, or yellow) on a baking pan (I love this quarter-size pan that comes with a silicone mat!). Broil the peppers, turning them occasionally so that they are charred on all sides. This may take around 20 minutes.
Transfer the cooked peppers to a plate, and cover with a bowl. Leave them to steam for 15 minutes.
Place the peppers on a cutting board and remove the stalk and seeds. Flip the peppers over and use the edge of a knife to lift up the skin and remove as much as possible.
Slice them into long strips about 1" wide.
In a large skillet, add some olive oil and garlic paste (or minced garlic). Cook over a medium heat for a couple of minutes, then add the peppers. Stir to coat in the garlic oil, and season with salt and pepper.
Finally, stir in some shredded basil at the last minute, then serve.
These peppers would a wonderful accompaniment to a main meal like Keto Sour Cream Chicken or Prosciutto-Wrapped Salmon.
📖 Recipe
Roasted Peppers with Garlic and Basil
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the broiler and move the rack down in the oven so that it isn't so close to the broiling elements.
- Place the peppers on a baking pan. Broil the peppers, turning them occasionally so that they are charred on all sides. This may take around 20 minutes.
- Transfer the cooked peppers to a plate, and cover with a bowl. Leave them to steam for 15 minutes.
- Place the peppers on a cutting board and remove the stalk and seeds. Flip the peppers over and use the edge of a knife to lift up the skin and remove as much as possible. Slice them into long strips about 1" wide.
- In a large skillet, add the olive oil and garlic. Cook over a medium heat for a couple of minutes, then add the peppers. Stir to coat in the garlic oil, and season with salt and pepper.
- Finally, stir in the shredded basil at the last minute, then serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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