Roasted bell peppers are good to have on hand and are easy to make. They are great with beef, pork, veal, chicken, other vegetables and pizza. Add to scrambled eggs or make an omelet. Add sliced cooked onions to them and use this mixture to top frankfurters , add to sausage for sausage and peppers. They are delicious in tomato sauce. Roasting peppers is easy, your only necessary equipment is a brown paper bag.
Keep a supply of the tasty peppers in your refrigerator.
2 large sweet bell peppers any color. They should be firm and without blemishes. Cut a slit at the stem of each pepper, this allows steam to escape.
1. If you have a gas burner you can use the top of the stove method. Place pepper on a long-handled fork and hold over flame, turning pepper slowly until the skin is blackened. Remove from fire.
2. You can also roast the peppers in your oven. Place peppers in under broiler until blackened on all sides. Remove from Broiler. You must watch the peppers carefully or they will burn.
Place blackened peppers in a brown paper bag. Leave to steam at least 5 minutes. Remove peppers from bag and remove the core, stem, and seeds. Peel blackened skin from peppers using your fingers or the back side of a butter knife. Place peppers in a small jar with olive oil. Keep refrigerated. These peppers will keep for 4 to 6 weeks.
If you are using different color peppers, place in separate jars; except yellow and orange, they may be placed together. This makes a lovely host/hostess gift when placed in a pretty clear glass jar.
To learn more about peppers and for pepper recipes see The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen (Great American Cooking) from Amazon.