Oven Roasted Red Peppers
An easy way to roast peppers even if you don't have a gas stove or a grill.
Ingredients
- bell peppers-as many as you would like
Instructions
- First, wash the peppers. Cut them into sections, removing ribs and seeds. I usually just quarter them. Place them skin side up on a foil or parchment lined baking sheet.
- Place in the oven at 425 degrees and roast until the skins start to blacken and the peppers soften, 20-30 minutes. Thicker peppers take longer than thinner ones.
- Once the peppers are black in spots, remove them from the oven. If some start to blacken before others, go ahead and remove the blackened ones and return the others to the oven. Once they are all blackened, remove them from the oven.
- Cover with another sheet of foil and allow to cool. When cool, peel the skins off and discard.
- Store the peppers in the refrigerator for 3 days or freeze for long-term storage.