Sunday, January 6, 2013

Roasted Red Peppers

 I sometimes pver buy on my produce, and don't have time to cook it all. If I have some extra peppers I love to roast them, and add them to sauces, soups, and marinades. My hubby loves to just eat them as a side. Here is an easy way to roast them.....
  • 4 large red or yellow peppers
  • 2 tablespoons olive oil

Preheat the oven to 500 degrees.
Place the whole peppers on a cookie sheetand place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover and refrigerate for up to 2 weeks.

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