Roasted Peppers


  1. Preheat the oven to 500 degrees F (260 degrees C). This can also be done on a BBQ.

  2. Cut the peppers into quarters. Remove the seeds and the membranes.

  3. Spread peppers out on a baking sheet.

  4. Roast the peppers until the skin blisters and turns black.

  5. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

  6. Use immediately or freeze or pack in olive oil in a jar, refrigerated for up to two weeks. Good for pizza, sandwiches... you name it.

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