Roasted Red Peppers
I love, love, love roasted red peppers. They are so tasty to snack on, but also are great in many recipes like my roasted, red pepper hummus. You can also take peeled peppers with you for a lunchtime snack or add them to sandwiches.
Delish!
INGREDIENTS
Red peppers, but yellow and orange are nice too
INSTRUCTIONS
Preheat oven to 425°F/220°C
Set the peppers directly on the oven rack with tongs. Watch the peppers carefully.
When the peppers are slightly blackened, pull them out with tongs and put them in a bowl or casserole dish.
Cover the dish with a towel and let them cool down at least until they can be handled, but preferably until they have cooled completely.
Peel the peppers. The skin will slide right off. Break them open and remove the seeds.
NOTES
* Peppers will puff and start to turn black. You want to pull them out when they are less than 50% blacked on each side. If they get too dark, they will burn through in parts and the skin won't come off. The towel lets them steam as they cool down and makes them easier to peel.
