Roasted Red Peppers

  • 6 to 7 red bell peppers
  • 1 to 2 tablespoons extra virgin olive oil

Place your rack toward the top of the oven, and then pre-heat the broiler.

Place the red peppers on a parchment-lined baking sheet and roast for about 20 minutes, turning the peppers halfway through. You want your peppers to be completely charred (black) on the outside. Oven temperatures (especially broilers) vary, so be sure to keep an eye on them since some might cook faster or slower.

Remove the pepper from the oven and cover with a pieces of foil, and allow them to sit for about 20 minutes. This will essentially steam the pepper and make the skins much easier to remove.

Remove the foil, and make sure the peppers are cool enough to handle. Then, with a trash car nearby, remove the tops and and seeds of the peppers, along with the charred skin (which should peel off easily). Then, transfer the peppers to a cutting board and cut them into sizes that you like. I prefer long strips.

You have several options for storing your roasted red peppers. First, you can use them right away. Second, you can store them in an air-tight container in the fridge. I like to store them in a mason jar with a drizzle of olive oil. They should keep for 1 to 2 weeks in the refrigerator. Or, you can freeze your roasted peppers by placing them in a freezer bag. They will keep for a couple of months in the freezer.

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