Roasted bell peppers


     I prefer to roast my red peppers instead of using canned ones. The flavor and texture is much better and there are no hidden preservatives. Try these peppers in a vegetarian sandwich and you are going to be surprised by how flavorful they are. 





















Cover a tray with aluminum paper.

 Wash your peppers, dry with paper towels and cut in half. Discard the seeds and sprinkle with fresh ground black pepper and salt. Drizzle with extra virgin olive oil and broil on hi in your oven for 10 minutes on each side. Remove from the oven and carefully close the aluminum paper around the peppers.  Let them cool down in the foil for about five minutes. The skin should rub right off. 

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