For the last week or so, Whole Foods have had red bell peppers on sale for 99 cents each.  Unfortunately they are not organic (in fact I find it very difficult to find organic most of the time) but they are really delicious. 

With this kind of sale, I want to purchase a bunch.  Knowing that they won’t last very long, I roast them.  Roasting is a great way to keep them fresh for a much longer period of time in the refrigerator.  Plus I think they taste much sweeter this way!

 Here’s how you do it:

Place the peppers whole on the grill or under the broiler. 

Continue to turn them occasionally until all sides are blackened. 

Remove them and place in a paper bag, close tightly. 

Keep them in the bag for at least 10 minutes. 

Take them out of the bag and remove the skin and seeds.

Place in a glass jar.

At this point you can pour a little olive oil over them, close the lid and shake to coat. 

The other option I really like to do is:

Place in a jar.

Drizzle with a little olive oil.

Add one or two garlic cloves, cut in half.

Add the juice of one orange or equivalent amount of orange juice.

Add a sprig of fresh rosemary, about 6” long.

Put on lid and shake.

Either way you can leave the peppers in the refrigerator for a good week or more.

Enjoy!