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.
- 2-4 red bell peppers
- 2 tablespoons olive oil
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.
2. Cook for 30-40 minutes, turning once during cooking. Skin will char and turn black.
3. Let cool for 20 minutes, then peel off skin, take out core, and remove seeds. Slice if desired.
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.