Have you ever noticed how expensive it is to buy jarred roasted peppers? And what’s with putting them in tall jars? Do they think we’ll actually fall for the illusion that we’re getting our money’s worth!? Risking the chance of dating myself, I’m going to throw out a…. NOT!!!
For the price of peppers and a few items you should already have on hand, making your own roasted peppers is so incredibly simple! Roasted Peppers can be used in so many different ways – added to salads, served on top of a cracker spread with cream cheese, topping to a baked potato and a multitude of different sandwiches including grilled cheese (YUMMM!!), tossed within pasta, or all by its lonesome deliciousness!
Homemade Roasted Peppers
Bell Peppers (I use red and orange. Sometimes yellow. Never green. )
Garlic Cloves, peeled – optional
Preheat oven to 400 degrees. Wash/dry peppers and cut in half. Remove the seeds. Put peppers, skin side up on a foil or parchment lined cookie sheet. Drizzle with olive oil and sprinkle with sea salt. Add peeled cloves of garlic if you’d like. Bake for 20-35 minutes, or until you can smell the peppers and the skins are blackened.
Let peppers cool.
Peel the skins of the peppers. Slice to your desired thickness. Add sliced peppers & garlic cloves (if used) to a bowl. Sprinkle with sea salt, pepper and Italian seasoning. Season to your liking. Add enough olive oil to marinate the peppers in. Mix with a fork. Cover and refrigerate. The flavors are better the longer the ingredients mingle!