Quick and Easy Home Roasted Peppers

I used the tool at Calorie Count to set the nutrition facts for one pepper and a scant amount of oil as most will be removed with the skin.

Deliciousness!

Quick and Easy Home Roasted Peppers

Ingredients:

As many peppers as you would like to roast

Olive oil

Preheat oven to 450

quartered and oiled

Directions:

Rinse and quarter the peppers. Slice the top, remove the core, de-seed, and remove the ribs.

Either brush with olive oil or put oil in a bowl and dip the pepper quarters to coat.

roasted!

Roast in a pan with a side (to catch some of the spitting oil) for about 15-20 minutes or until the skins blacken and blister.

Remove the peppers from the oven. Use tongs and place the peppers in a brown paper bag, roll to seal the steamy goodness within, and allow the peppers to cool for 10 minutes.

resting in a bag

Now that they are cool enough to handle and the sealed container has assisted in a final steam making the peppers easy to peel - peel off the skins and excess black bits with your fingers!

Slice them now and use in your favorite recipe or place in a clean preserve jar packed well with oil and store in the fridge where they will keep for about two weeks.