Roasted Red Peppers Recipe (gluten and grain free)

by Jill Tieman Affiliate linksGluten and Grain Free, RecipesComments: 26

roasted peppers, roasted peppers recipe
My journey into grain-free eating emerged from years of dealing with chronic sinus problems and headaches. As a chiropractor I get adjusted all the time, but it still was not helping my headaches. Even though my neck would need the adjustment, the real source of the problem was my sinuses getting inflamed — sinusitis. If you have this, you know it can be debilitating. 

As far back as I could remember, I had headaches. I would cry to my mother about them and have to lay down on the couch to get relief. She would mash up an aspirin tablet on a spoon with a little water and I had to take that nasty stuff to feel better.

After years of taking aspirin for my headaches as a child, I realized that it had caused damage to my stomach. As I went through high school and college, I became passionate about not taking medications and finding natural ways to address health problems.

I’ve been a nutritionist and chiropractor for over 20 years. In that time, I’ve tried many dietary approaches with the goal of improving health conditions. The conclusion I’ve drawn from this is that some will work for some people but not every diet will work for everyone. One size does not fit all. That being said, I have found the grain-free diet to work much of the time for many people.

For my sinus problems and headaches it worked a miracle. The only time I get sinus congestion and the resulting headache is when I go off the grain-free diet for a few days in a row. Generally, I am on the diet 100%.

The Specific Carbohydrate Diet was the first grain-free diet I started. I discovered SCD for a patient’s young daughter who had ulcerative colitis. The patient started the diet at my urging because I thought it could help her heal. At the same time, I realized it might also help my own problems with leaky gut (as a result of taking aspirin for headaches) and sinus problems. So we started it together!

Other grain-free diets such as GAPS, Paleo or Primal are also great. At this point I combine all of these diets along with the principles of the Weston Price Foundation as my eating guide.

Go Grain Free is an online class that is the result of years of developing recipes that are grain, dairy, soy, additive and refined sugar free. How’s that for a mouthful!  I hope you decide to join us!  Use the coupon code NOGRAINS and get an additional $20 off!

Roasted Peppers (Video Demo)

Here is a recipe for roasted peppers and sample video from the class. It includes how to prep and cook red peppers to make them more digestible and really delicious! Note that peppers are a nightshade vegetable, and so those sensitive to them or on the AIP diet should avoid.

roasted peppers, roasted peppers recipe
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Roasted Red Peppers Recipe

Easy recipe for roasted red peppers that can be used with yellow, orange and green peppers too. Use as a healthy side dish or as a base for fermentation into a probiotic rich food.

Course Side Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 28 kcal
Author Jill Tieman

Ingredients

  • 5 fresh red peppers preferably organic

Instructions

  1. Clean the red peppers.

  2. Cut them in half vertically along the crevices and remove the seeds and membrane.

  3. Flatten them out on a cookie sheet, skin side up.

  4. Place on a high rack in the oven just under the heating element.

  5. Roast at 500 F/ 260 C for 10 minutes or until the skins are blackened.

  6. Remove from oven.

  7. Place the peppers in a glass bowl and cover. Or, if you covered the cookie sheet in foil, wrap them up inside the foil and leave on the cookie sheet to steam. Leave for 10 more minutes.

  8. Open the foil or remove the cover from the bowl and allow the peppers to cool.

  9. Place the peppers on a cutting board or other flat surface and using a knife, easily peel off the skins.

  10. Place the peppers in a jar and refrigerate. Use within one week.

Recipe Notes

Use another type of pepper if desired - orange, yellow, and green all work well using this recipe for roasted peppers.

Nutrition Facts
Roasted Red Peppers Recipe
Amount Per Serving (0.5 cup)
Calories 28
* Percent Daily Values are based on a 2000 calorie diet.

Dr. Jill Tieman is a chiropractor and Real Food activist. She shares recipes for clean, grain free, dairy free, additive free eating and articles about novel innovations in natural and functional medicine so that you can achieve superlative health.

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