Roasted red peppers in olive oil have to be one of my least favorite things to buy at a supermarket. This isn't because they are bad quality or hard to find. They're just really expensive for what they are. Ever since I learned how to do this on my own, I have rarely bought a jar of roasted red peppers. I mean, I spent one tenth the amount of money for fresh peppers and got about two times the yield for what I would normally get. That is a twenty fold savings right there! So, lets see how this is done. How to roast red peppers:
Red bell peppers
Light olive oil
1. Coat the red bell peppers in olive oil and place on a broiler pan.
2. Set the broiler to high and set the rack to a position where the peppers have a 3/4 to 1 inch clearance from the flame.
3. Place the peppers under the broiler and lightly blacken them on each side, turning as needed.
4. Remove the peppers from the pan and place in a bowl. Cover the bowl with paper towel and let them steam until you can handle them, about 20 minutes.
5. Using a knife, scrape the sides of the bell pepper to remove the skin completely. Do this with all the other peppers.
6. Split the peppers in half, remove the pith, seeds, and tops with a knife.
7. Use immediately, or jar them in a high quality olive oil. When they are done the should look like this: