Roasted Red Peppers

I went to the grocery store the other day to get some jarred roasted red peppers. Guess what? Nope. It wasn't to be. So frustrating!! Well....I showed THEM. I ran over to the produce department and got some red bell peppers so I could just do it myself. Here's how to make your own roasted red peppers to add to soups and casseroles.

Roasted Red Peppers



3 red bell peppers
2 tablespoon olive oil

Preheat your oven to 500 degrees. (Yes...I said 500 degrees.)

Place your whole peppers on a baking sheet and pop it in the oven for about 45 minutes to an hour.

After you see a nice black char on the peppers, turn them over to char the other side, of needed.

Cook for another 20 - 30 minutes, if needed

Remove peppers from the oven and immediately cover the pan with foil. Set aside for 30 minutes or until they're cool enough to handle.

Remove the stems and seeds. Remove seeds and and black peels.

Place peppers in a bowl, along with any juices in the pan.

Pour olive oil over peppers, toss to coat and cover with plastic wrap and place in the fridge.

These will last for up to two weeks in the fridge.

You can also char red peppers on your grill. Just follow the basic directions, making sure the peppers get charred on all sides. Then proceed with the rest of the instructions.

Here's all you need.

Place the peppers on a baking sheet.

Pop them in the oven until they're charred.

Then cover the pan with foil and allow to cool.

Then remove the seeds, stems and black peel.

Add the olive oil and place in a

storage container and pop in the fridge!