Roasted Red Peppers
Servings
2Serving size
Serving Size: 1 roasted pepperThis recipe can easily be multiplied and keeps well for about 3 – 4 days tightly sealed.
Ingredients
| 2 Large Red bell peppers |
| 2 tsp. Olive oil |
| 1/8 tsp. Salt |
Instructions
Place the peppers in the oven and roast, turning frequently, until blackened on all sides.
Remove and place in a brown paper bag, folding the top over to close the bag.
Allow the peppers to cool in the bag for 10 minutes.
After the peppers are cool, peel and seed them.
As you are peeling and seeding, divide them into triangle shapes: each pepper should yield about 3 or 4 slices.
Chill well before serving.
Serve with olive oil and salt.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
In Spain one of the classic tapas is a simple plate of roasted red peppers – pimientos. Served with a bit of extra virgin olive oil and some salt and pepper these make the perfect first course to any meal.
Having roasted red peppers on hand is a great idea because they go with so many things – scrambled eggs, frittatas, in dips and sauces and are perfect in salads.