Roasted Red Peppers

 Roasted red peppers are much more flavorful than what you'll find in a jar and much cheaper too. Try these easy steps next time you find yourself with a recipe that calls for roasted red bell peppers.

1.  Preheat oven to 450 degrees. Line a baking sheet with foil.
2. Remove stem and core by cutting around the stem with a serrated knife. Rinse out seeds under running water.
3. Pat dry with a paper towel. Coat with olive oil and sprinkle with kosher salt. 
4. Place on baking sheet and bake for 20-25 minutes, turning halfway through, until skin is charred and red pepper is soft. 
5. Let cool before removing blistered skin.

If you see red peppers at a good price consider buying them in bulk and roasting a large amount for future use. You can store these in oil (try adding garlic) in the refrigerator for 2 weeks.