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Roasted Peppers
From salads to tacos to scrambled eggs, roasted peppers add flavor to just about anything. They jazz up every day meals. You’ll want to make a big batch of these and keep them around for special occasions, like Tuesday.
Ingredients
Several peppers, any variety
Directions
Preheat the oven to 450 degrees.
Cut the peppers in half lengthwise and remove the seeds. Line a baking sheet with parchment paper and place the peppers cut side down on the baking sheet.
Roast about 20-30 minutes or until the outside skins begin to char. Remove the peppers from the oven.
Place the peppers in a covered bowl for 30 minutes. We want the peppers to steam in their own heat for a bit to allow the skins to loosen so we need a seal. You can cover the bowl with something as simple as a plate to cover the bowl.
Once the peppers have cooled and the skins have loosened, use the edge of spoon to scrape off as much of the skin as you can. Don’t be a perfectionist here. The goal is to get most of the skin off. Those little charred bits that won’t come off easily will add a bit of smoky flavor to the dish.
Use in salads, soups, lettuce wraps or tacos or in my Stuffed Poblano Peppers.
