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.