Roasted peppers conserved in oil (recipe)

Roasted peppers conserved in oil (recipe)
Name	Roasted peppers conserved in oil
Ingredients	Bay leaf • Black peppercorns • Garlic clove • Fresh thyme • Kosher salt • Extra virgin olive oil
Cooktime (in hours)	0.083333333
Preptime (in hours)	0.5
Totaltime (in hours)	0.583333333
Keto friendliness	Keto friendly
Calories	36
Fat	0.3
Protein	1.2
Carbohydrate	7
Fiber	2.4
Net carbohydrates	4.6
Sugar	4.8
Saturated fat	0
Cholesterol (mg)	0
Sodium	4.6
Servings	8
Yield	2 cups
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted peppers conserved in oil (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

1. Roast the peppers until the skins are charred, using a grill, gas burner, broiler, or just in the oven.
2. Once charred, place in a bowl and cover tightly using plastic wrap, a plate, or other cover.
3. Allow to cool, then peel and remove seeds; cut or pull peppers apart in 3 or 4 inch wide pieces.
4. Use paper towels to dry peppers and season with salt.
5. Using clean, sterilized pint sized jar, pour a little olive oil into the bottom; place the bay leaf and garlic into the jar.
6. Place a layer of peppers and drizzle with oil; repeat until you fill the jar.
7. Stick the thyme down into the jar and top off with oil; screw on the cover and leave at room temperature for one day.
8. Store in the refrigerator; as long as you do not contaminate the jar and keep it refrigerated, the peppers should last several months.
   
   Food tags
   Vegetable,

Keto-meter rating

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Time:
Prep Time in Hours and Mins:35M

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