Roasted peppers elevate the flavor of any dish they are added to. They have a mild sweetness and a concentrated punch of flavors that are missing when you eat peppers raw. I love simple methods that bring the flavor out in foods to highlight their natural beauty and flavor.
Wether they are being added to salsa or a simple meal of sausage and peppers, roasted peppers take a leading role. I’m sure they would be delightful on top of a “Mexican” baked potato of a slice of whole-wheat soaked pizza as well. They are quite yummy on their own, sprinkled with a bit of real salt!
It is so easy to roast peppers! If you bought them in jars before you are never going to want to again! Follow these 5 easy steps and you will be wondering why you never roasted them before!
How to Roast Peppers in 5 Easy Steps
1. Wash the pepper and place them in a baking dish or on a cookie sheet. For easier clean up you can line the dish/sheet in foil if desired.
2. Roast the peppers in the oven at 500 F for 45 minutes, turning once while baking. Don’t be concerned if they are slightly chared, this is good.
3. Remove the peppers from the oven and place in a paper (or plastic) bag.
4. Fold the bag over and allow to sweat for 20 minutes. This will help the skin to loosen, making it easier to peel.
5. Remove the peppers from the bag. Pull of the top of the pepper, turn it upside down and squeeze to remove the seeds. Gently pull off the skin.
There you have it! It doesn’t get much easier than that. You now have peppers to add a bit of flair to your next meal! They can be stored in the fridge for up to a week.