Last year, I made a vow to myself that I wanted to start creating more video content. So far I think I’m off to a good start and hope to be able to share at least one new video every two weeks! Today, I’m sharing how easy it is to roast red bell peppers. No need to buy them from the store — make your own in a matter of minutes.
You’ll notice in my photos that the roasted red bell peppers are sitting in a liquid substance. This is not a liquid I put in the mason jar. It is simply the liquid that was released once the peppers went into the jar. It is a sweet syrup like liquid. So, now that you have seen how easy it really is to make a jar full of gorgeous red bell peppers do you think you will give this a try instead of running out to the store the next time a recipe calls for it?
How to Roast Red Peppers
- 2 red bell peppers
- Preheat broiler on high.
- While the oven is preheating rinse bell peppers, pat dry, slice in half. Remove the seeds and membrane from the peppers. Place the bell peppers cut side down on a baking sheet lined with either parchment paper or tin foil.
- Broil on high for 5-10 minutes or until the tops of the red bell peppers are beginning to char.
- Let cool for 10-20 minutes. Slice the cooled bell pepper ½ inch thick pieces. Place in a mason jar and seal lid. Store in refrigerator for up to 5 days.