Roasted Red Peppers
Roasted red peppers are SO good in so many things — salad, pasta, on top of chicken…they have such a sweet and smoky flavor. If you’re looking for something out of the ordinary to do with your leftover Thanksgiving turkey, just toss the meat with some pasta and some roasted red peppers and you have and amazing, healthy meal in no time.
How to make roasted red peppers:
Preheat oven to 425°F.
Wash your peppers and place them on a cookie sheet.
Put them into the hot oven on the lowest rack.
After 10 minutes, take them out and turn them over.
Repeat. By the second time, the bottoms should start to blacken and they’re getting soft and wrinkly.
They should be fully roasted after 4 sets of 10 minutes, or a total of 40 minutes.
Place in a brown paper bag.
Seal the bag.
Leave them in there. The steam is working them. When they’re cool (and you can’t feel the residual heat on the outside of the bag), remove them.
The skin will peel right off and the seeds will come right out.
I freeze them, 2 to a bag.
I would love to hear any feedback. Did you make your own? Did you enjoy it? Did you make any adjustments to this process?
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