Roasted Red Peppers

These chilly days and nights in New England have certainly put stop to my desire to venture outside as much as I had done in the warmer weather. Bundling up in layers and boots and hats and scarves may sound romantic in the summer months, but when you're in the thick of snowstorms and single digit weather, I promise that it is not even romantic in the least bit.

Staying inside more has its good side though, and for me it often includes more reading, cooking and time relaxing. The crossroads of this brings me to a recipe and inspiration for Roasted Red Peppers. Last week I finally was able to take My Berlin Kitchen by Luisa Weiss out from my local library. A series of single digit days allowed me the chance to breeze through her incredibly thoughtful and delicious book and led to me wanting to make every single recipe in her book pronto. I read about her grandmother's recipe for Roasted Red Peppers in the book a few times, but found that the recipe was not actually included in her book. Thankfully, she had blogged about it on her beautiful site, The Wednesday Chef.

Armed with a lot of time on a dreary night, I proceeded to make these beauties, and boy am I glad that I did. The peppers melt down with all of the longer roasting time into sweet and soft vegetables that are so tasty alone or in salads and omelets. This is a recipe I will repeat time and time again as they are super versatile, and more importantly addictive delicious.

Roasted Red Peppers
Inspired by My Berlin Kitchen
Recipe adapted from The Wednesday Chef

4 Whole Red Peppers, washed

Preheat oven to 375. Place whole peppers on their side on a foil lined baking sheet. Bake for a total of 60 minutes, turning the peppers to a new side every 20 minutes. I baked my peppers a little longer, ensuring that they were very dark upon removal from oven.

Let peppers cool on baking sheet for 30 minutes, then peel the skin off of the peppers. The skin should peel right off. Eat immediately, but will keep for 5 days in the refrigerator.

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