Click here if you don’t see theTable of Contents
Serves 4
Preheat oven to 175°C/450°F
3 red or yellow sweet peppers
1. Place a wire rack on a baking sheet, Arrange whole bell peppers on the rack.
2. Roast the peppers in the center of the oven, turning occasionally until the skin blackens in spots, 30-40 minutes.
3. Place peppers in a large bowl and cover with film or plastic wrap. Let peppers steam for about 10 minutes, then uncover and cool.
4. With a paring knife, remove skin, stems, and seeds, cut in ¼-inch strips.
5. Place in covered dish with accumulated liquid and store in refrigerator up to a day or so. Or, cover with oil to store for up to one week.
Like our recipes? Please visit our Tip Jar.