Roasted green, red, yellow or orange peppers

Roasted green, red, yellow or orange peppers

I always need to double check the oven temperature and cooking time for this recipe.  Set the oven at 375 degrees and bake for 30 to 40 minutes. The rest of the recipe I have memorized.

Cut peppers in half and use a small knife to cut away the core at the top and the seeds inside.
Rub the skins on the outside with olive oil and put the peppers skin side up on a baking sheet.
Bake them in a 375 degree oven for 30 to 40 minutes until the skins are browned and blistery.
Take them from the oven and let them cool off.
Use your hands to pull off the browned skins.
Cut the peppers into slices, and put in a bowl.
Moisten with some olive oil and add a bit of salt.
These will keep in the refrigerator, covered, for 5 or 6 days if you don't eat them all up before then.



Roasted Bell Peppers

Roasted peppers are flavorful, right from the oven, or they can be stored in olive oil in the refrigerator, for up to two weeks.

4 large bell peppers, halved, seeds and ribs removed

Preheat oven 500 degrees F.  Place peppers cut side down on a baking sheet, and roast until charred, about 15 minutes.  Remove from oven.  Place in a large bowl, and cover with plastic wrap;  let cool.  Slip off charred skins, and slice peppers.  Peppers can be stored, covered in olive oil with herbs, if desired, in the refrigerator up to 10 days.