Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Thursday, March 7, 2013
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.