Roasted Red Peppers

Roasted Red Peppers

Robin Ratajczak
I love roasted peppers, they are super easy to make and a great accompaniment to every Charcuterie Board. Red peppers add a beautiful pop of color served in a white bowl surrounded by crusty Italian bread AND they have amazing aroma and taste!   Your guest will be blown away! 
  1. Preheat the oven to 450 degrees F. Place the oven rack on the top position about 4 inches under the broiler.
  2. Place  the peppers on a foil-lined baking sheet.  Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. (There is no need to rotate or turn the peppers.) Once the skins are blackened remove the peppers from the oven.
  3. At this point most I place  the roasted peppers in a plastic  bag to steam for about 10 minutes to help loosen the skin. Simply let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them.
Cut the peppers in half, pull off the stem and remove the seeds.  
 
I like to slice my peppers, stick them in a jar with a clove of garlic or 2 then  cover with olive oil and a little basil.
 
Stored in the fridge in an airtight container they'll keep for up to about a week. If you store them covered in oil in the fridge they'll keep for at least 2 weeks. For longer storage you can freeze them in ziplock bags.
 
They are so versatile, add them  to pasta, pizza and salads! Smash them and add to hummus!  My personal favorite is on top of crunchy Italian bread with a hint of balsamic glaze! 
 
Buon appetito!
Roasted Red Peppers

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