Roasted Red Peppers

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Sometimes I’m really amazed at how the simplest of ingredients can make the best tasting dishes. These peppers are a true example of that. This past Christmas, my mom gave me Stanley Tucci’s cookbook. His recipe for roasted red peppers immediately caught my eye. They looked so soft and delicious, I knew I had to make them. I’m actually surprised it took me this long to try them.

Once these peppers got cooking, I was immediately disappointed that I only had five peppers to roast and kicking myself for not buying more. These peppers will fill your kitchen up with the most wonderful smell, I can’t even explain it you just have to try them! These are great on their own, with some bread and cheese or as an accompaniment to many other dishes.

Roasted Red Peppers Recipe adapted from The Tucci Cookbook
5 red bell peppersphoto(78)
1 tablespoon olive oil
salt
pepper
1 tablespoon fresh parsley, chopped

1. Preheat oven to 400. Place the whole peppers on a baking sheet lined with aluminum foil. Roast them for about 1 hour and 15 minutes, turning them slightly every 15 minutes to make sure they roast evenly.

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2. Remove the peppers and let them cool for about 30 minutes. Once they’ve cooled, carefully peel off the skins. Tear the peppers into strips, removing any seeds and place them in a bowl, trying not to get any excess liquid in the bowl.

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3. Toss the peppers with the olive oil, salt, pepper and parsley. Enjoy!

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