Homemade roasted red peppers find their way into many dishes in my kitchen- sandwiches, pasta, pizzas and salads. Unlike raw red peppers that are spicy and (might I be bold) not very good, roasted red peppers are sweet, soft and full of flavor. The roasting process is easy and you can store the roasted peppers in the fridge for a week or more.
A Favorite Staple
ROASTED RED PEPPERS
Preheat oven to 500 degrees.
Place whole red peppers on a baking sheet.
Don’t oil them!
Bake for 30 to 40 minutes until charred and wrinkled.
Turn twice during the roasting.
Remove from the oven and immediately wrap in foil.
(this creates a steam room that will allow you to easily remove the skin)
Wait about 30 minutes until they are cooled enough to handle.
Remove charred skins.
Store in the refrigerator with olive oil or use immediately.
Place roasted red pepper meat (without the skin) in a container. Salvage any of the juices you can.
For marinated roasted red peppers- add olive oil, balsamic vinegar, sea salt and pepper. Refrigerate until ready to use on a sandwich, in a pasta or topped on a salad.