Roasted Peppers

One of my most favorite foods in the whole universe! Why pay a fortune for roasted peppers at the store when they are super easy to make at home? I'm whipping up a batch of these today for a Super Bowl snack tomorrow. (Don't miss the variation at the bottom - it is amazeballs! Thanks Denise Devito!)

ROASTED PEPPERS

• 6 Red Bell Peppers

• 4-6 Cloves of Garlic

• Extra Virgin Olive Oil

Directions:

1. Preheat the oven to 450 degrees F.

2. Cut the peppers in half and remove the stems, seeds and membranes.

3. Lay the peppers on a foil-lined baking sheet (sprayed with Pam), cut side down.

4. Roast the red peppers for 15-20 minutes or until the skins are blackened and have collapsed (there’s no need to rotate or turn the peppers).

5. Once the skins are blackened remove the peppers from the oven.

6. Place the roasted peppers in a paper bag and close to steam for about 10 minutes to help loosen the skin.

7. Slice the peppers and cover with EVOO. Stored in the fridge in an airtight container they’ll keep for up to about a week. If you store them covered in EVOO in the fridge they’ll keep for at least 2 weeks.

Variation:

• Sautee' your (already made) roasted peppers in a pan with a little EVOO, 1/4 cup of breadcrumbs, sliced Kalamata olives and a jar of capers and serve with a loaf of Italian bread. Absolutely delicious!