These roasted red peppers are a delicious side dish to any meal. You can cook them and enjoy them hot or take them right out of the fridge and eat them cold.
Make a large batch and put them on everything you eat: pasta, stir fry, lettuce wraps, sandwiches, and salads. Or, you can place them in a high speed blender with a clove of garlic and a handful of raw nuts to make an incredible red pepper cream sauce.
Everyone I know who has tried these has raved about them! So let’s get roasting!
Directions
- Preheat oven to 400 degrees
- Line a pan with foil
- Place the whole peppers on the pan, roast for 20 minutes
- Flip with tongs and roast another 20 minutes
- After removing from the oven, place a metal bowl upside down over the peppers, sealing in steam for 15 minutes
- Remove the bowl and let the peppers cool for 5 minutes
- The charred skins will peel off easily
- Discard skins and stem (the seeds are okay, remove them if you desire)
Tips
Tip #1: Use immediately or store in a glass jar with a touch of olive oil for up to a week in the fridge.
Tip #2: If you would like a garlic flavor added to your peppers, place a peeled clove or two of garlic in with the stored peppers.
Tip #3: Peppers are a great way to get in vitamins A, C, E, B6, and Folate.
Tip #4: Peppers also provide you with trace minerals: calcium, phosphorus, potassium, and manganese.
Tip #5: For a variety of flavors and colors, roast a mix of green, red, yellow, and orange peppers.
