When I went to the grocery store last week, I found big, beautiful red peppers on an excellent sale. Since I had my eye on some recipes that used roasted red peppers, I decided to try my hand at roasting my own. I decided to start with only two peppers, just in case things didn’t go too well.
A quick Google search turned up a number of tutorials detailing various roasting methods. I opted to follow the instructions by The Wednesday Chef, because they seemed very straightforward and didn’t use the broiler.
It was just as easy as it looked! I took heed of the advice given in some of the comments and placed the red peppers in a shallow dish covered in plastic wrap while I waited for them to cool. Despite the fact that my peppers didn’t blacken as much as those pictured on the instruction page, they were tender and easy to peel.
My house smelled amazing and the finished product was delicious! I’ve used the roasted red peppers on pita pizza and in my Tuscan Chicken Vegetable Soup. I plan to roast more to freeze, so that I’ll always have a stash of roasted peppers on hand. I really don’t know why I didn’t try this sooner!