Roasted Bell Peppers:

Roasted bell peppers add flavor and depth to many recipes. I like to stuff them in chicken breast, put them in homemade hummus, use them in salads, etc. You can purchase them at the grocery store or roast them yourself. I like to do it myself, because they have a fresher taste. Also, you can find many color variations these days, and make a medley like the one I made pictured above.

Directions:

1.Cut whole peppers in halves or quarters; remove seeds and membranes.

2.Place peppers on an oiled baking sheet, skin side up.

3.Place the baking sheet on a rack in the oven, about 4 inches from the broiling unit.

4.Broil until skins are blackened.

5.Immediately transfer the peppers to a paper bag; seal and let stand for about 15 minutes. The steam within the bag will help to loosen the skins.

6.Remove from the bag. When cool enough to handle, remove peel with hands. Most of the time they peel easy. For the stubborn pieces, use a vegetable peeler or paring knife.

7.Place the peppers in an air tight container and drizzle with olive oil. Store in the refrigerator for up to 1 week.

Enjoy!