Once roasted, bell peppers become very sweet and add a full flavor to many dishes. I add them to salads, wraps and cooked grains. You can use a variety of red, yellow, green or orange. I think the red, yellow and orange become the sweetest.
Roasted Peppers
4 bell peppers (can be red, orange or yellow)
olive oil spray
Preheat the broiler to high. Mist a baking sheet with olive oil spray.
Halve & seed the bell peppers and place cut side down on your baking sheet. Broil for 15 minutes or until skins blacken.
Transfer peppers to a bowl and cover with plastic wrap and cool. This will allow the blackened skin to separate from the flesh of the pepper.
Once cool, peel off and discard skins. You may freeze them individually or all together in a Ziploc for up to 6 months. They can be refrigerated for 4-5 days.
4 bell peppers (can be red, orange or yellow)
olive oil spray
Preheat the broiler to high. Mist a baking sheet with olive oil spray.
Halve & seed the bell peppers and place cut side down on your baking sheet. Broil for 15 minutes or until skins blacken.
Transfer peppers to a bowl and cover with plastic wrap and cool. This will allow the blackened skin to separate from the flesh of the pepper.
Once cool, peel off and discard skins. You may freeze them individually or all together in a Ziploc for up to 6 months. They can be refrigerated for 4-5 days.
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