"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Red Peppers Recipe

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This recipe for Roasted Red Peppers, by , is from The Heller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Heller
Added: Wednesday, February 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 red peppers

Directions:
Directions:
Wash and cut peppers in half lengthwise. Remove seeds and veins.

Place skin side up on an oiled cooked sheet and cook under a broiler, placed below the uppermost rack. Cook about 15 minutes, until skin is black and peppers are slightly soft.

Remove and cover immediately with aluminum foil. Allow to sit until cool. Remove skin (this should peel off easily).

Wipe pan clean and cover with waxed paper. Place peppers on cookie sheet, cover with waxed paper, and freeze. Once frozen, peppers may be stored in a zip lock plastic bag in the freezer.

To use, just thaw and slice or chop.

Personal Notes:
Personal Notes:
I buy red peppers whenever they are on sale and keep a supply in the freezer.

These are delicious and may be tossed with olive oil and garlic to serve as an appetizer with sliced bread, may be placed on a sandwich, tossed in pasta, used in a frittata, chopped in the food processor with oil and garlic to season pasta salad. Use wherever you may use jarred roasted peppers. These are so easy and much better than jarred!

 

 

 

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