Roasted Peppers - Outstanding news

Roasted Peppers

I have had a craving for this portobello mushroom sandwich and recently decided to finally make it. I couldn’t believe the price for a small jar of roasted peppers, so I grabbed a couple of fresh peppers to roast on my own. I wanted to make extra so I could have then in the fridgeRead More

I have had a craving for this portobello mushroom sandwich and recently decided to finally make it. I couldn’t believe the price for a small jar of roasted peppers, so I grabbed a couple of fresh peppers to roast on my own. I wanted to make extra so I could have then in the fridge to throw in a pasta dish I plan to make this weekend. This recipe is for roasted red bell peppers but you can roast any pepper this same way only with different cooking times depending on the size of the peppers. If you aren’t planning on using the roasted peppers immediately just store them in an airtight jar with a few tablespoons of olive oil and they should keep in the refrigerator for up to two weeks. These roasted peppers taste WAY better than the store bought version and they are inexpensive and easy to make.
Preheat the oven to 475 degrees. Coat a baking sheet with cooking spray.
Place the halved red bell peppers on the baking sheet cut side down.
Bake for 20-25 minutes or until the peppers are charred, softened and collapsing.

Remove from the oven and immediately place the peppers in a zip lock bag and seal, or in a bowl and tightly cover with plastic wrap. Let the peppers sit untouc...
URL: http://www.fortheloveofcooking.net/

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