Basics: Roasted Red Peppers

Is it just me, or are bell peppers usually ridic overpriced? Maybe other parts of the country don't experience this phenomenon, but in WA, bell peppers are way expensive 75% of the year. Especially red bell peps. It's kind of too bad, because those beautiful red bells are delicious raw with hummus or other dips, filled with yummy things to make stuffed peppers, or sautéed as an essential part of a fajita. Also, a red bell pepper has more vitamin C than any other fruit or veg- so yay! 

So when I noticed that grocery stores are literally overflowing with red bell peppers on super sale this summer, I thought it was the perfect time to make another wonderful use for these lovely treats- roasted red peppers. We've probably all had them at some point; on a sandwich (awesome), soups (yum), maybe pasta sauces (delish). Chances are you've seen them at the store in jars of oil, but why spend the extra money when you can make your own for wayyy less? Once you've done it and seen how crazy easy it is, you'll be hooked. So, grab a few extra bell peppers while they're cheap, roast 'em up and proceed to make delicious things happen. :)

<3 Rachelle

Roasted Red Peppers

Red Bell Peppers (I did 3)

Olive Oil

Salt & Pepper

Preheat oven to 450. On a baking sheet, lay out peppers and lightly coat with oil. Sprinkle a touch of salt and pepper on as well. Roast in oven for about 30 to 40 minutes, turning halfway through. Skins should be blackened in spots and peppers will look soft  (see picture above). Once done, immediately put peppers in a bowl and cover tightly with plastic wrap. Peppers will self-steam and the skin with loosen from the flesh. After about 30 minutes, remove plastic wrap. remove skins from peppers and cut or tear into long strips. Place in plastic bag with a drop of olive oil. Store in fridge (use within 1 week) or freezer (lasts for several months).

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