Easy “Roasted” Capsicum (Red Bell Peppers)

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”

Further Food Nutritionist Commentary:

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

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