OVEN ROASTED PEPPERS
- Sweet or hot peppers
- Extra Virgin Olive Oil
- Salt to taste
Preheat the oven to 375 degrees.
Slice peppers in quarters lengthwise and remove seeds. Rub both sides with olive oil, sprinkle with salt and lay skin-side-up onto the pan.
Roast the peppers in the oven until the skin is browning– about 20 minutes. Once cool, slide the skins off (optional).
Oven roasted peppers are delicious and they freeze quite well if you have lots on hand. Pack the peeled, roasted peppers in freezer bags and squeeze out the air. To use, remove from the freezer and thaw.
Oven roasted peppers are great on sandwiches, quesadillas, in omelettes, or layered into casseroles. Peppers will keep well frozen for about 4 months.
Courtesy of Capay Valley Farm Shop