Roasted Red Pepper
I know that the sound of roasted red peppers seems overwhelming, but they are surprisingly so easy to make! Honestly, they are pretty basic and even the most beginner cook can do them I promise! Plus when you make them yourself they don’t have any of the added oils and preservatives that the store bought kind have. You can easily adjust the recipe and cook whatever amount you need. They will store well in the fridge as well for up to a week! If I have any leftover, You can guarantee that I am going to be making roasted red pepper hummus (Check that recipe out, you will love it!) The key thing with making these is putting them in a bowl once you pull them out of the oven and covering it with a towel for 10mins. The steam this creates in the bowl makes pulling the skin off the peppers ten thousand times easier!
Ingredients:
Red Peppers - Use as many as you need/want for a recipe. Keep I mind that they will shrink some as they cook.
Instructions.
Preheat your oven to 450F, and line a baking sheet with parchment paper.
Removed the stem and seeds from your peppers and cut them into sections, 3 to 4 large pieces per pepper.
Lay the pepper pieces on your baking sheet with the inside of the pepper face down. Put in the oven and let cook for 30mins.
Remove the peppers from the oven and immediately put into a medium sized bowl, and cover with a dish towel for 10 mins.
After the peppers have had some time to sit in the covered bowl, remove one and peel off the skin. Continue until all the skin has been removed from the peppers.
Store in the fridge for up to 7 days. Enjoy!