Making your own roasted bell peppers are so darn easy. I like to make a large batch and store in a bottle in the fridge. This way my teenage boys can use in their sandwiches, wraps or whatever way they fancy. I stick it in the fridge right at eye level so they can see it. I’ve noticed it works;) . They opt for this versus cutting their own veggies, because mom has already cut it for them!! Well at least they are getting veggies into their sandwiches and not just eating cheese on bread from being lazy!!!.
These roasted peppers are so tasty in a wrap or sandwich or even on pizza. All you have to do is be creative. Start with two thick slices of your choice of bread, add these peppers on top of cashew butter some avocado, cherry tomatoes, arugula, sprouts, freshly ground pepper and salt and you have a nice tasty sandwich or wrap that is satiating and filling. If you eat cheese, add thinly sliced cheddar cheese – yum yum yum a delicious sandwich in under 5 minutes. What more can you ask for!
How to make Roasted Bell Pepper
- 4 large red peppers
- Cut bell peppers in half, remove the seeds and white membrane, turn them face down on a baking tray and bake at 400 degrees Fahrenheit for 20 minutes
- Remove from oven, pop the hot bell peppers into a sealable container to allow it to steam for 7-10 minutes. This step allows for easy removal of the skin
- After 10 minutes turn the bell peppers into a bowl, remove the skin, slice and store in a bottle for use on sandwiches, wraps, salads, blend into a pasta sauce or anything else you fancy:)