How to Roast Bell Peppers (Capsicums)

How to Roast Bell Peppers (Capsicums)

1. Cut peppers in half through stem. Remove seeds and white pith. Place cut side down onto patchment-lined (baking-paper lined) baking sheets.

2. Bake at 425F (220C / Gas 7) or broil (grill) until skins are blistered and charred, about 15 minutes.

3. Place charred peppers in a plastic bag. Seal and allow to stand for 15 minutes.

4. Remove peppers from bag, then peel away and discard skins.

5. Place roasted pepper in a jar and cover with extra virgin olive oil. Seal and store in refrigerator. They will keep for 14 days.

- Use in salads, sandwiches, pasta sauces and as part of an antipasto. (If oil solidifies in refrigerator, bring to room temperature.)

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