Advertisements

Roasted Red Peppers

12 Dec

I took a short trip to the local Country Market today and found a pack of 4 red peppers for $1.19. They weren’t the most beautiful looking peppers, but their wrinkles wouldn’t matter after they were roasted. I didn’t want to let them wait much longer, so I roasted them and stored them in olive oil. I’m sure I’ll be glad later in the week when I can put them to use on a pizza or in lasagna.

Ingredients:

  • 2-4 red bell peppers
  • 2 tablespoons olive oil

Directions:

1. Preheat oven to 500°F. Cut stems off peppers and place whole on an ungreased pan. Poke a few holes in peppers to release steam.

DSC_1032

2. Cook for 30-40 minutes, turning once during cooking. Skin will char and turn black.

DSC_1036

3. Let cool for 20 minutes, then peel off skin, take out core, and remove seeds. Slice if desired.

DSC_1051

4. Pour 2 tablespoons of olive oil over peppers and seal in a jar. They should last about two weeks in the fridge or you can save them in the freezer for a few months-just thaw the day before use in the fridge.

DSC_1061

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: