Roasted Red Bell Peppers

I know last week I mentioned that I belong to a produce co-op but, I must tell you again how much we are enjoying the fresh fruits and veggies. This weekend I roasted 7 or 8 red bell peppers. It was super easy.

First, I put the peppers on the gas burners of my stove and burned the outsides of them until they were charred and black. I used tongs to turn them and keep them from rolling off the flame. You can do this on the grill but it takes less time if you can get the flame to touch the peppers.

Here are a few more on the other side of the stove.

After they were sufficiently charred, I put them in a large bowl and covered them with cling wrap to steam for 20 minutes.

After 20 minutes, I put them one at a time into a plastic bag and sort of smooshed it around without squashing the actual pepper. Most of the skin slides right off and stays in the bag. Some black left on it good so people know you fire roasted them. ***DON"T RINSE THEM WITH WATER TO CLEAN THEM OFF!!! YOU WILL WASH AWAY FLAVOR!!!***

Oh, look! There is a diving mask and snorkel on the counter behind the plastic bag above.

After I removed the pepper from the bag, I cut it open and scraped out all the seeds. Then laying out flat, I cut it into strips.

I put the strips into a jar and poured some olive oil over then to coat. I am storing them in the fridge for use in soups, on sandwiches or for whatever I want to use them. Roasting them makes them so sweet.

I am linking up with Tasty Tuesday and Tempt My Tummy Tuesday.