Roasted round bell peppers

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2 kg. round flashy bell pepper stems, and seeds removed 
sea salt
honey or maple syrup
1 lemon
extra-virgin olive oil
garlic cloves

I don't like fermented foods because they are so salty and acidic. I don't use apple cider vinegar in my recipes because it is acetic acid and deeply dehydrates the body by drawing living water from cells and organs. Instead of vinegar, I use fresh lemon juice. 

Although lemons have an acidic taste they have a very strong alkaline reaction on the body and can help to alkalize blood, cells, lymph, organs, and tissues. They are considered to be a wonderful tonic and can help to cleanse and detoxify the entire body. 

These homemade bell peppers roasted with garlic, lemon, and honey are so delicious. You can substitute honey with maple syrup or coconut sugar. 




Preheat the oven to 180 degrees. Arrange bell peppers on a large baking tray. In each bell pepper put 1/8 tsp. sea salt, 1/3 tsp. honey, 1 tsp. lemon juice, 1/4 tsp. extra-virgin olive oil and 1 whole garlic clove.


Roast the bell peppers for 15-20 minutes until they soften. Do not overbake them.  


Remove bell peppers from the oven and put them still hot in clean jars. Close the lids tightly and leave to cool down. The hot air from roasted bell peppers will vacuum the jars.  


From 2 kg. round bell peppers I received 2 jars of roasted bell peppers. 


Store in a cool place. No need to be stored in a refrigerator. 

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