Roasted Red Peppers
- Preheat the oven to 425 degrees
- Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes.
- Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily.
- Uncover and remove all of the skin. Run under cold water, remove the stem and seeds, careful they're hot!
- Refrigerate.
- Great in a number of dishes, Paella, Jambalaya, Sauteed Chorizo or Andouille, Olive salad, you name it.
- Easier if cut in half first?
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