In the fall when bell peppers are in season, and cheap, we roast them up and make them into pesto, Romesco Saucce, toss into pasta, and pizza, and in the freezer to cook with all winter long. See our how-to video here
1. Preheat oven to 475.
2. Cut bell peppers inhalf and remove seeds and membranes. Place peppers cut side down on a baking sheet lined with aluminum foil and flattern with your hand. Place in oven and roast until completely blackened on top, about 10-15 minutes.
3. Gather foil by the ends and form a packet enclosing the peppers.Let the peppers “steam” in the foil packet for about 10-30 minutes. Unwrap and remove blackened skins from peppers. Proceed with recipe or place in a jar and drizzle with olive oil and refrigerate up to 2 weeks or freeze up to 3 months.
share this: