Roasted Red Peppers
These fresh roasted red peppers are great as a side with eggs, or chopped up in a salad for lunch.
Servings: 6 servings
Equipment
- Aluminum foil
- Sheet pan
- Large mixing bowl
Ingredients
- 3 red bell peppers
Instructions
- Preheat the oven to 400 degrees.
- Cut the peppers in half. Take out the seeds and the stem, then place the peppers face down on a baking sheet lined with aluminum foil.
- Roast the peppers in the oven for 25 minutes.
- Place the peppers on a plate and completely cover them with a large bowl. This will "sweat" the peppers, which will make peeling off the skins much easier. Leave them for 10 minutes.
- Using clean hands, peel the skins off of the peppers. Slice the roasted red peppers as thin or as thick as you like.
Notes
For safe storage, place the roasted red peppers in a jar or container with an air-tight seal. They should be good in the fridge for at least 2 weeks.