This pretty little pepper has so much potential, but today I am only going to chop it up, smother it with a few liquids, and pop it into the oven. Today is really not its day to shine. Ah, maybe next time. For now, it will just roast or be roasted to accent anything you might be making that calls for roasted red bell pepper in the recipe.

I use to buy roasted peppers by the jar, but like hummus, and other prepackaged condiments, or sides that stuff really adds up making an affordable meal well, not as affordable. Well, now, I make my roasted peppers and you can too because it really is so easy.

Cut the pepper to open so you can seed it and get all of the extra “stuff” out of its insides.

Strip it.

Chop it into little bitty pieces or whatever size is called for in your recipe.

Add balsamic vinegar.

Add olive oil.

Mix really well.

Pour peppers into a baking dish and cover with aluminum foil.

I didn’t want my peppers too dark, so I pulled them from the oven after cooking for a short while. You can see that a few have that “roasted look.” Leave them in a little bit longer if you want a more burnt pepper. Just be sure to keep an eye on them.

If you need a recipe to try these in, then you might like them in these Artichoke Hummus Wraps.

1 large bell pepper 1 1/2 tsp olive oil 1/2 TBS balsamic

1. Chop/cut one large red bell pepper into the size called for in your recipe.
2. Place them in an oiled baking dish.