Roasted Red Peppers

Roasted Red Peppers

Ingredients:

• Red bell peppers (as many as desired)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to broil or the highest temperature setting.
2. Prepare the Peppers:
   • Wash the red bell peppers and pat them dry. Place them on a baking sheet lined with aluminum foil or parchment paper.
3. Broil or Roast:
   • Place the baking sheet with the peppers in the oven, positioning them on the top rack directly under the broiler or in the center of the oven.
4. Roast Until Charred:
   • Let the peppers roast for about 20-25 minutes, turning them occasionally to ensure even charring. The skins should blister and blacken.
5. Steam in a Bowl (Optional):
   • Once the peppers are charred all over, remove them from the oven and transfer them immediately to a bowl. Cover the bowl with plastic wrap or foil, or seal it with a lid. The trapped steam helps loosen the skins, making them easier to peel.
6. Peel and Remove Seeds:
   • After about 10-15 minutes, when the peppers are cool enough to handle, peel off the skins. They should come off easily. Remove the stems, seeds, and membranes from inside the peppers.
7. Slice or Dice:
   • You can slice the roasted peppers into strips, dice them, or leave them whole, depending on how you plan to use them.
8. Storage:
   • Store the roasted red peppers in an airtight container in the refrigerator for up to a week. You can also freeze them for longer-term storage.

Roasted red peppers are fantastic in sandwiches, salads, pasta dishes, as a topping for pizzas, or pureed into sauces. You can also marinate them in olive oil, garlic, and herbs for added flavor!