Previously, I cooked with pre-jarred roasted red peppers for any recipe that called for them…that is until I realized how easy they are to make!!! I watched the documentary Forks Over Knives a few months back and liked the film so much I purchased Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year. The introduction of the book has a plethora of tips and tricks when it comes to using fresh ingredients (and making them yourself). The preferred way to roast peppers is on a gas range, but if you’re like me and don’t have a gas stove, the below method works very well. Enjoy!
Preheat oven to 400 degrees.
Rinse peppers well and place them in a cast iron skillet. Once the oven is preheated, roast the peppers in the oven for 45 minutes to 1 hour and 15 minutes (time fluctuates depending upon the number of peppers being roasted).
Once the peppers have a nice char to them and their skin begins to shrivel, remove the skillet from the oven and place the peppers in a sealed plastic bag, or container with a cover, where the peppers can sweat.
Once cooled, remove peppers from bag, peel the skin off and remove their stems. At this point the seeds can also be removed, however I leave the seeds in mine.
Transfer peeled peppers to a bowl covered with plastic wrap, a container with a cover, or a jar with lid until ready to use.