Roasted red peppers

Roasted red peppers come from a jar, right?

Actually, no.

It’s really easy to do yourself at home, and I would be interested to see the cost comparison between using peppers from the jar and from your own oven. (Though, peppers are pretty expensive, but you can find some deals, and I think it is still cheaper, and perhaps healthier since they aren’t stored in anything.)

I made these for the inside of my Pizza Rustica, which I will post about next week.
All you have to do is halve a pepper and clean out the seeds. Flatten the halves and place them under the broiler for about 10 minutes or until brown.

Place the charred pepper halves in a paper bag. We don’t have any paper lunch bags, but I found a wine bag. That works! (If only there had still been a bottle of wine in it though. That would have been good!)

After about 10 minutes, when the pepper have cooled, take them out of the bag. Now the skins will simply peel off. Simple as that!!

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One thought on “Roasted red peppers

  1. […] I used a vegetable filling—of spinach, roasted red peppers (that I made myself!), mushrooms, garlic, shallots and thyme—based on this Cooking Light recipe. But I only used half […]

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