Roasted Red and Yellow Peppers

Roasted peppers are so good in so many things and take very little effort to make! After I made this batch, I couldn't stop thinking of all the things I could do with them. Slice them up and put them in sandwiches, wrap them in tortillas with grilled meat, puree and add to pasta, hummus, rice... the options are unlimited! I can't believe I've never made them before and I will definitely be making them again soon!    

Roasted Red and Yellow Peppers

large red or yellow peppers
olive oil

1. Preheat oven to 400 degrees.
2. Wash and cut in half each pepper, cutting out the white core and stem and rinsing out the seeds
3. Place peppers cut side down on a parchment paper covered rimmed baking sheet
4. Drizzle peppers with olive oil and sprinkle with a little salt
5. Bake for about 15 minutes, until black, charred spots begin to appear on the skins and peppers become tender
6. Flip peppers over and return to the oven for another 5 minutes
7. Remove peppers from the oven and transfer to a bowl with any liquid from the pan, cover tightly with foil and set aside for 30 minutes to cool.
8. While peppers are still warm, gently pull off the charred skins, until only the silky soft roasted pepper flesh remains, and use in whatever ways your heart desires.
(If you're not using them right away, store them in an airtight container in the fridge with the oil from the roasting pan so they don't dry out.)

Roasted Pepper Puree: (Makes between 1/4- 1/2 cup of puree per pepper)
To make a puree, follow the directions above, then put the roasted, skinless peppers inside a food processor and process until smooth. (Add a teaspoon of the oil from the roasting pan if needed to create a smooth puree.)

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