Roasted pepper medley

This article has not been rated yet.


8 min


8 to 10 servings

* PLUS Roasting Time: 30 minutes


  • 5 bell peppers , in a mix of colours
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  • Preheat oven to 325F (160C). Core and seed peppers. Slice into quarters. Place in a large bowl. Drizzle with oil and sprinkle with salt and pepper. Toss to evenly mix. Arrange around our Mushroom-Pepper Crusted Rib Roast (also in the Recipe File) for last 30 minutes of roasting. Or, if making as a side dish for another meal, spread out on a rimmed baking sheet. Roast in centre of preheated oven, stirring occasionally, until peppers are tender, 30 to 40 minutes.

Nutrition (per serving)

  • Calories
  • 28,
  • Protein
  • 0.6 g,
  • Carbohydrates
  • 3.9 g,
  • Fat
  • 1.5 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 116 mg.

When cooking for a crowd, keep at least one side dish easy — something you can just chop and toss around the roast. Colourful peppers are just the ticket. Use a mix of colours. The peppers develop a wonderful roasted flavour that complements the beef.