Roasted Red Peppers

Does anybody else request the same deli sandwich any time the option is given? Chicken cutlet, fresh mozzarella and roasted red peppers - right!? And let’s be honest - it’s the red peppers that MAKE that sandwich! But I’ll never forget the first time a girl I used to work with walked in with roasted red peppers that she had made at home! At the time I was only 22 and it never occurred to me to make them at home! But she taught me this quick and easy process and now I do it all the time!

In the summertime I tend to get a little excited about fresh produce and over buy…so I need to find ways to preserve things so I don’t wind up throwing them out. This is how I stash red peppers that didn’t get used! If you have a gas burner, you can do this right on your stove top. If it’s electric, or you’re making multiple peppers, use your broiler. In either case it’s super easy. Just char the pepper(s) until the skin is black all the way around. I typically just make 1 pepper on the stove and it takes about 10-15 minutes to really get it good and crispy all the way around. It may make some popping noises as water boils out of it but it’s fine. If you’re broiling the pepper(s) just keep checking on them and rotating them to make sure they char evenly. The more skin you char, the easier it is to peel!

Next, steam your pepper(s). You can either toss it in a metal or glass bowl and wrap it with plastic wrap. Or if you want to be a good ol’fashion Italiana just toss them in a brown paper bag and close it up! In either case they have to sit for about 15 minutes. From there, you can use your hands or a paper towel to peel and rub off the charred skin.

Finally, slice the pepper into fillets of whatever size you prefer! In my house, they’re most often used on sandwiches so I usually only get 4-5 pieces out of a single pepper. But since there’s only two of us, that’s 4-5 sandwiches! But you can serve these with an antipasto platter, in salads etc. If you’re storing them, place them in an airtight container and COMPLETELY cover them with olive oil. They’ll hold up in the fridge for about 2 weeks. And, I have to tell you, the oil you stored them in now has a wonderful red pepper flavor that’s great for cooking sauces and dunking bread into! So don’t throw it out when the peppers are gone!

And in case you didn’t know - bell peppers have more Vitamin C than most citrus - which means they help boost your immune system. They’re also one of a few plant sources of B vitamins - making them great for healthy skin, hair and nails! So maybe we should all roast off a whole tray of ‘em!

Roasted Red Peppers
Makes 1 pepper

1 red bell pepper
1 C. olive oil

If you have a gas stove top, you can roast the pepper directly on a burner. If you have an electric stove top, turn on your broiler and place the pepper under it. In either case, cook the pepper until the skin blackens and chars. Rotating to make sure it cooks evenly. About 10 minutes.

Place the pepper in a glass or metal bowl and cover with plastic wrap. OR place in a paper bag and close tightly. Allow the pepper to steam for about 15 minutes.

Remove the pepper from the back or bowl. Use your hands or a papertowel to rub away the charred skin. Cut the pepper and remove any seeds or white membrane from the inside. Slice into desired size.

Serve peppers right away or store in an airtight container covered with olive oil.