Roasted Red Bell Peppers | be mindful. be human.

C – Finding extremely cheap things is my favorite part of shopping.

The questions that usually come to me are:

How much should I buy?
What am I going to do with all these (___insert item here___)?
Why did I buy so many? I can’t seem to fit them all in the (___insert storage section here___).
Why do I always buy so much?
Why do I always do this to myself?

I always struggle with these questions, especially when it comes to food. This week red bell peppers were really cheap. I really couldn’t pass them up. They were such a great deal. I had to buy a lot. Like eight of them. Eight of them! What was I thinking?

Ugh! I think I have had this nightmare before with Stuffed Bell Peppers. I am not sure what I was thinking I would do with these red bell peppers. But, I really wanted to try something easy. I heard how easy it was to roast red bell peppers. Of course, doing it on a stove top once almost burned the house down. The smoke detectors didn’t like it too much, either.

This time I am going to roast the peppers in the oven. The really bad oven in the Be Mindful. Be Human. kitchen. Jim was skeptical that I was going to be able to do it. Well it doesn’t hurt to try. Especially, when it comes to messing up on cheap food. I know it’s a bad habit to waste food and not care. I need to have a different mindset, I know.

Roasted Red Bell Peppers

Recipe type: Sides, Techniques

Author: Christina

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Serves: 2 cups

Ingredients

7 red bell peppers
Grapeseed oil, enough to fill the jar after peppers are in

Instructions

Preheat oven to 450 degrees.
Place red bell pepper onto a large baking pan covered with parchment paper. Leaving about an inch or two between each.
Place in oven on bottom shelf. Cook for 45 minutes. Rotate peppers every 15 minutes, making sure all sides are charred.
Remove from oven and place peppers in a brown paper bag. Let pepper sweat in bag until they are cool.
Peel the skin off the peppers. Remove all seeds and caps as well. It’s OK if you don’t have large pepper pieces.
Place peppers in a storage jar and add enough oil to cover them.
Store in the refrigerator.
Peppers will last 1 month in the refrigerator.
Enjoy!

Roasting peppers in the oven was really great. It was easy. Check and rotate the peppers every 15 minutes. Put them in a brown paper bag until they sweat and cools down. Then, peel the peppers. The skin comes right off. Store them in a jar covered with grapeseed oil. It was great! It tasted like the store bought stuff, but fresher.

You can do many things with roasted red peppers. I made this great vegetarian sandwich. Roasted red bell pepper, grilled eggplant and spinach, with a spicy sriracha garlic aioli.