There are many uses for roasted red peppers and if you store them in oil, you can use the flavored oil for cooking or salads. It was fairly easy to do this recipe, something that I have been meaning to try for a long time. Roasting gives a great taste and a wonderful aroma to your house and food.
- Red Bell Pepper (as many as you want)
- Optional: oil (for storing up to two weeks)
Step 1: Wash red pepper and remove sticker.
Step 2: Pre-heat oven to 450 degrees.
Step 3: Line a baking sheet with aluminum foil.
Step 4: Place red pepper on baking sheet.
Step 5: Bake red pepper for about 30 minutes. At the 15 minute mark, flip the red pepper over using a pair of tongs.
Step 6: Remove from oven. Using your tongs, place in a covered bowl. Do not peek! Let cool for about a half hour. This steaming process will allow the skin to shrink and make the removal of the skin much easier.
Step 7: Using your fingers or a paring knife, remove the skin and discard.
* Do not rinse the roasted pepper. You will lose all the wonderful taste this way.
Step 8: Cut the pepper in half and scrape out the seeds using a spoon.
Mind kind of fell apart in 3 parts.
Step 9: This next part is up to you. You can slice or dice the peppers. And you can put the peppers in a jar with oil and store for up to two weeks or use immediately. (I will be using it immediately for a recipe but I will buy some more peppers and store them for later.)
Step 10: Eat and Enjoy!