Source: Midwest Living
To roast peppers, quarter them, removing the seeds and the membranes. Place the pepper quarters, cut sides down, on a foil-lined baking sheet. Bake peppers, uncovered, in a 425 degree F oven for 25 minutes or until the skins are charred and blistered. Wrap the peppers in the foil and let them stand for 20 minutes or until cool enough to handle. Remove blistered skin from peppers using a sharp knife to gently and slowly pull it off in strips; discard skin. Chop peppers. Makes about 1 cup roasted red sweet pepper. (Or use one 7-ounce jar roasted red peppers, drained and chopped, for the 2 fresh red sweet peppers.)
86 calories; fat 6g; cholesterol 15mg; carbohydrates 7g; insoluble fiber 1g; protein 1g; sodium 75mg.