I love the taste of roasted capsicum but the way mum used to do it over a flame on the stove made a huge mess. This cheat’s “roasted” capsicum can be made in a saucepan with minimal attention AND it avoids filling the kitchen with smoke.
This goes perfectly with my low-fodmap “Cornflake Crusted Chicken Schnitzel”
Red bell peppers have almost twice the fiber of yellow bells, and three times as much vitamin C as the green variety. They also provide the antioxidant pigment lycopene and a good amount of beta-carotene — both of which may offer protection from cancer and heart disease. Red bells become even more flavorful when slow-cooked as in Ruby’s recipe, and the addition of olive oil helps your body absorb its high levels of nutrients better! – Heather Goesch, MPH, RDN, LDN