Roasted peppers are good to have on hand and are easy to make. They are great with beef, pork, veal, chicken, other vegetables and pizza. Roasting peppers is easy, your only neccessary equipment is a brown paper bag.

Ingredients

2 large sweet peppers any color*. They should be firm and without blemishes. Cut a slit at the stem of each pepper, this will allow steam to escape.

Roasting Methods

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.

Further Directions

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 jar.