Roasted Red Peppers

A few weeks ago, Cub Foods had red, yellow and orange bell peppers on sale for 99 cents each. Often an unheard-of price here in Minnesota, and my husband and I LOVE red peppers. So I bought a couple of (HUGE and BEAUTIFUL) red peppers. But what to do with them? I already had some chopped up and frozen in the freezer. And I didn't have any dishes planned using fresh red peppers. So I decided to roast them. For the first time ever. And they turned out soooo yummy and perfect. Here's how I did it:

Start with these awesome, beautiful peppers:

Preheat your broiler on the low setting. Cover a baking sheet with tin foil and spray with nonstick cooking spray. Cut your peppers into good-sized chunks but make sure the pieces are cut so that the peppers can lay mostly flat on your baking sheet:


Place your peppers into the preheated broiler and let them get happy. They will get beautifully browned/blackened and almost sizzling. Don't be afraid of the blackness because you'll peel off the skins. In my oven, the peppers took about 10 minutes to get softened and blackened under the broiler.



Remove from the oven and place in a resealable bag or container with a lid. I don't like putting hot things in plastic, so I used my Pyrex dish with a cover. The peppers will get nice and steamy and soften some more in the covered dish. I let mine rest about 20 minutes.

Once cooled, peel off the skins. This sounds monotonous but it went very quickly and I thought it was quite fun!

I placed my beautiful, peeled peppers in a jar and covered with olive oil. Store the peppers in your fridge and use for any dish that calls for roasted peppers. I recently used them in a Red Peppers Hummus and thought it was better than anything you buy in the store!

Enjoy!