Roasting Red Bell Peppers

Red bell peppers are inherently sweet and delicious. They are my favorite thing to add toRoasted Red Bell Pepper any dish! Here is a way to kick it up another notch (in the words of the famous chef, Emeril Lagasse)by just roasting it on the oven.

This simple method adds so much flavor to the peppers, you will taste a hint of smokiness, the pepper gets sweeter and the flesh becomes so soft. I absolutely adore this. I also love canning them once they have been roasted. You can choose to either can them in vinegar or oil but always add some spices to the mix. Once they marinate in there, you can use the oil to cook with for added flavor. Genius, right??

Directions

Turn your oven broiler on low. Wash and dry the red bell peppers and place in a single row on a baking sheet. I like to cover the bottom in aluminum foil to make clean up that much easier.

Place the baking sheet with the peppers under the broiler. You have to keep a close eye because you will notice small brown bubbles will appear. You want the skin to darken but not to become completely black. This process will only take a few minutes (2-4 minutes.)

Remove the baking sheet and turn the peppers over to expose the other side. You want the entire pepper to have brown blisters throughout.

Remove from the oven and place the peppers in a plastic sealable bag and allow the steam that is contained to separate the skin from the pepper. After 15-20 minutes, remove the peppers and the skin should come off quite easily.

Chop them up ad add them to salads, soups, serve as appetizers with a cheese plate or can then for later.

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