Roasted Red Peppers

Are you buying canned roasted red peppers for your recipes?  Well, stop!  It's easy to do yourself.  And healthier too!

Preheat your oven to 450 degrees F.

Cover a baking sheet with aluminum foil and arrange your peppers on top.  Make sure you have your oven rack placed round-about in the middle of your oven.

Roast the peppers in your oven for about 30 minutes total, rotating throughout the process to ensure your blackening them on all sides.

Remove the peppers from the oven and immediately place in a glass bowl with plastic wrap tightly sealing them in.  This steams them in a way that allows the skins to come off easy in the next step.  Allow your peppers to cool for awhile, until you can handle them easily.

One at a time, place peppers on a cutting board.  Use a pairing knife to lightly cut just the top layer of skin lengthwise.  Use your fingers and the knife to remove this blackened layer of skin.

When the skin is completely removed, cut or pull out the stems from the top of the peppers.  Slice down the length of the pepper and open it like a book.

Cut out any remaining seeds or pulpy material you see still inside the pepper.  Then slice.

You can use these immediately or you can store them in an airtight container, drizzled with olive oil, in the refrigerator for up to 2 weeks.

Perfecto!