Roasted Bell Peppers

Roasted Bell Peppers can be substituted for fresh bell peppers in any recipe. They’re great to have around anyway, as a tasty addition to sandwiches and omelets. You can’t even compare them to those you can buy in jars – it’s like the difference between fresh and frozen orange juice.

Bell peppers, any color

1. Preheat the broiler or oven to 400 degrees.

2. Place the peppers directly under the broiler or in the oven and cook until blackened on all sides

3. Place the peppers in a heavy plastic or paper bag, close, and let sweat for about 10 minutes. Remove from the back, remove the burned skin, then stem and seed the peppers. Slice as desired and use immediately, or store in the refrigerator for up to 3 weeks.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)