Simple, Easy Ideas for Roasted Red Peppers

Roasted Red Peppers

Those of you who have been to classes with Simply Impressive lately know that I must avoid preservatives in my food now. We buy so many off-the-shelf products that contain preservatives when some of them do not take more than a minute or two to actually prepare ourselves. This month, I’d like to share how to roast a red pepper. We use them in many things….from soups to salads, appetizers, pizzas….you name it and roasted red peppers are a wonderful addition. Making them yourself is simple and lets you avoid the chemicals and preservatives of prepared bottled peppers.

Roasted Red Peppers
1 Red Pepper

Wash pepper. Cut in half lengthwise and remove seeds.

If making in the oven, place pepper halves cut side down on a foil lined baking sheet. If the pepper has very large ‘high spots’, press the pepper down so that it will roast evenly. Broil on high for about 10 minutes or until the skin is bubbly and brown.

If making on the grill, place over medium-high direct heat for about 10 minutes. Grill until the skin is bubbly and brown.

Once browned, carefully place peppers in a bowl and cover with plastic wrap. When cool enough to touch, peel skin off red pepper. If skin does not come off easily, run under running water.

These can be stored in the refrigerator for several days and in the freezer for several months.

***Learn more at a class...go here www.simplyimpressive.com to see the schedule for adults and for the kids/teen bootcamps this summer.***

Judy A. Toth
Simply Impressive Cooking School
480.654.1981
www.simplyimpressive.com

***"Being deeply loved by someone gives you strength; loving someone deeply gives you courage." -- Lao Tzu***