Wednesday, December 26, 2012

Roasted Red Peppers

Roasted red peppers are one of those foods that go great in so many dishes. In sandwiches, pastas, soups, sauces, salads, with cheeses, and so many other things. They are also deceptively easy to make. Instead of paying $5 for a little jar in the store, whip up a bunch and store them immersed  by olive oil in a mason jar in the fridge to have on hand.

Roasted Red Peppers
1 Red pepper, sliced into fourths with seeds removed

1. Put oven on broil
2. Place red pepper skin side up on a baking sheet and place into the oven for 10 minutes, or until the peppers are quite soft and start to form black charred spots
3. Remove from oven when the peppers are ready, and put them into a large freezer bag with the zip shut for 20 minutes. 
4. After the 20 minutes, peel the charred skin off of each red pepper. Either leave them whole or slice them up. You can use them now or put in a mason jar and preserve them in olive oil.

Health Benefits!!
Red Bell Pepper- Low calorie and fat, super high in vitamin C, vitamin A and folate, high in fiber and wonderful antioxidants!


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