Homemade Roasted Red Peppers

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cut the red peppers in half lengthwise, and remove the seeds and white veins. Rinse well and pat dry with paper towels.

Place the red pepper halves cut side down on the prepared baking sheet.

Roast the peppers for about 25-30 minutes, or until the skins are blistered and charred. If your oven has a convection setting, use it to enhance the roasting.

Remove from the oven and cover the peppers with a kitchen towel, allowing them to steam. This step will make peeling the skins easier. You can also place the peppers in a bowl and cover tightly with plastic wrap for a similar steaming effect. Let them cool slightly, for about 20 minutes.

Peel off and discard the skins.

Store the roasted peppers in an airtight container in the refrigerator until ready to use.

Season them with salt, freshly ground black pepper, herbs and a drizzle of olive oil for added flavor.

Appetizer,Side Dish