Roasted Red Pepper
This recipe is borrowed from the Farmers Against Hunger cookbook. These are surprisingly easy and only use two ingredients. It's a great way to use a pepper if you have a few extra and don't know what to do with them. Once cooked, you can seal them in an airtight container with a little oil on top and they'll keep for weeks in the fridge.
- Red peppers (or yellow, purple or orange - green are too bitter)
- Any oil
- Preheat the oven to 350 degrees. Line a baking sheet with foil.
- Trim the top and bottom of the peppers, removing the stem and then slicing the pepper from top to bottom, opening it up.
- Remove the seeds and cut out the white ribs. You should have 3-4 big pieces per pepper, plus top and bottom.
- Rub the pepper with a little oil and place, skin side up, onto the baking sheet. Bake until soft and slightly shriveled (approx. 15-20 minutes).
- Place in a bowl and cover with a tight lid or plastic wrap. Allow the steam to loosen the skins (approx. 5-10 minutes). When cool enough to handle, remove the skin, while rubbing it off with your hands.