Roasted Peppers with Cilantro and Lime

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  • Servings: 6 to 8

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  • 6 red, green and/or yellow bell peppers
  • Fresh lime juice
  • Extra-virgin olive oil
  • Chopped cilantro
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. Preheat the broiler. Arrange the peppers on a rimmed baking sheet and broil 2 inches from the heat for about 18 minutes, turning the peppers occasionally, until blistered and blackened all over. Let the peppers stand until cool enough to handle, about 20 minutes. Peel the peppers and discard the skins. Core and seed the peppers and cut them into 1/2-inch strips. Transfer the strips to a bowl and toss with lime juice, olive oil and cilantro. Season with salt and pepper and serve.

Contributed By

466630 recipes/roasted-peppers-with-cilantro-and-lime 2013-12-06T23:45:36+00:00 Melissa Rubel Jacobson fall|summer|american|southwestern-tex-mex|side-dishes|6|8|vegetarian|weeknight-dinner|lunch melissa rubel jacobson,roasted bell peppers,peppers with cilantro and lime,vegetarian side dish,southwestern side dish recipes,roasted-peppers-with-cilantro-and-lime 466630

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