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|
- 7 red bell peppers
- Grapeseed oil, enough to fill the jar after peppers are in
- 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.
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.
It was great. I feel so healthy. Jim had almost the same thing with chicken added. He loved it too.