I love Red peppers and recently I discovered how much I love them roasted. I wish I could say these were from my garden, but unfortunately I can’t. These came from my local co-op. Wherever you get your peppers just make sure they are organic. Peppers are on the dirty dozen plus list and are a must to be bought organic.
Here is an easy how to on roasting red peppers. Super Simple.
Cut the peppers in half and clean out the seeds and stem. Open up halves and place onto cookie sheet. The more peppers you can prep the better, as you can store them in a glass jar with olive oil and a few cloves of garlic in the refrigerator Anything I can do in a larger quantity and store makes it easier when I need them later.
Place them on a baking sheet skin side up. Press down on each piece to flatten them out.
Place the sheet in an oven set on broil. The skin will start to roast, turn black and soften in 7-10 minutes.
Once the skins are brownish-black, remove from the oven.
Immediately place the peppers in a glass bowl with a lid. Let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”).
Once the peppers have cooled you will be able to peel the skins right off. What you will have left is a moist, cooked pepper, full of flavor to be added to Vegetarian Olive Tapenade, or Roasted Red Pepper Hummus. Cut in strips and use on sandwiches, in salads, and in hummus. Store in glass jar with cloves of garlic and some olive oil in refrigerator. Give it a try, it’s not hard and the flavor it will infuse into your recipes is priceless.