roasted red peppers

by Michelle

At one point in my life, I was running two businesses, raising my children and kennel training our beagle. It was wild, but really fun! To ease my work load, I got in the habit of having a variety of vegetables prepared and waiting in the refrigerator. I could then throw a pasta dish, a pizza, or an interesting salad together lickety split!


Look for lovely firm red bell peppers or the long Italian variety that sometimes turn up in our supermarkets. Once prepared the peppers will last up tp ten days in the refrigerator, so buy as many as you think you will use over that period.

Wash and dry the peppers, making sure to remove the little sticky notes attached to each one.

Place the peppers on a baking sheet and place under a hot broiler. You can also do this on your barbecue by placing the peppers straight on to the hot grill.

Allow the peppers to become blackened, turning as needed until the entire pepper is finished.

Place the peppers in a bowl and cover with a cling wrap. This will cause the peppers to sweat off their skins. When the peppers are cool enough to handle, peel away the charred papery skin.

Place peppers in a non metal storage dish. You can leave the peppers whole or slice them.

Cover with olive oil and refrigerate.

They are absolutely delicious!