Roasted red peppers are a delicious and healthy treat to enjoy either by itself, in a
gourmet salad or sandwich and even in pasta! It is the perfect addition to take any meal from boring to exquisite, and the beautiful red pepper color will make for a stunning dish. They are very simple to prepare and involve minimal ingredients. These peppers are deliciously savory and have a pleasant hint of sweetness that will make you question whether they are actually good for you. The sweet taste is brought out after being roasted and charred in the oven for about 50 minutes.
I only used two peppers, but they last about a week if stored in a jar and refrigerated. It’s a good thing to have these around so you can whip them out and surprise any guests you may have. Trust me, they will be appreciative!
Cut the peppers in half from top to bottom and remove the stem and core. If they are large peppers cut them in fourths, keep in mind that they actually shrink in size while roasting. Place the peppers in a baking tray and drizzle with extra virgin olive oil, sprinkle or grind sea salt and black pepper to taste. I added a few speckles of red pepper flakes because I love my peppers with a little kick. Evenly top them off with one clove of finely diced garlic.
Place the prepared red peppers in the oven at 375 degrees and after 25 minutes, turn them over for another 25 minutes to ensure that they are evenly roasted.
Serve immediately or store in a jar.
2-6 Red Bell Peppers
1-2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper to taste
1-2 cloves of garlic finely diced
optional: red pepper flakes
Tip: Cover your baking tray in aluminum foil, to reduce the cleaning process. You can just throw out the aluminum foil after the peppers are roasted.