Roasted Bell Peppers

Maybe you’ve been cooking your whole life or perhaps you’re a beginner in the kitchen, but everyone has to start somewhere.  I’ve found that learning a few simple techniques, such as slow-roasting vegetables, has shaped the foundation of my cooking and inspired me to improvise in the kitchen with ease.  I hope you find my recipes to be delicious and nourishing, but also very accessible, so in addition to main courses, appetizers, and desserts on What Annie’s Eating, I want to share easy staples that pack a ton of flavor.

Let’s start with roasting bell peppers!  Roasted bell peppers are so easy to make and they lend a sweet, smoky, and savory quality to so many dishes.  You can roast bell peppers ahead of time, so I like to roast a few at a time and keep them in the fridge (for up to two weeks) to add to anything from salads, eggs, crostini, pastas, to sandwiches.

Ingredients:
Bell Peppers – I typically roast 2 red and 2 yellow
Olive Oil

Directions:
Preheat oven to 400*.  Place whole peppers on a lined baking sheet and roast for 45 minutes to an hour, flipping the peppers halfway in between.  When the skin is wrinkled and the peppers are charred they are done.  Remove peppers from oven and place in a bowl or on a plate and cover (I usually place them in a mixing bowl and cover the top with a plate).  When the peppers are cooled, remove the stems, skin, and seeds, and cut or tear the peppers into strips.  Store roasted peppers in container with olive oil – (try garlic infused olive oil if you’re feeling adventurous!) and they will keep in the fridge for up to two weeks.  Bon appetit!