Roasted Red, Orange & Yellow Bell Peppers

​I was at the grocery store and there was a sale on bell peppers, and I don't just mean the green peppers. The red, orange and yellow bell peppers... were ALL on sale! And get this... the green peppers weren't included in the sale! The sale price was 10 peppers for $10! I kid you not, this was the sale of the year! With produce prices jumping sky-high I have been paying close to $2 per pepper these days so I was ecstatic to find such a deal. I grabbed the biggest and prettiest peppers in the pile and, totally smiling and satisfied, finished up my shopping.

I got home and started unpacking my peppers wondering what I was going to do with them all. I usually only buy three or four at a time, and I savour every one of them, like little golden nuggets. But with 10 peppers - wow, my fridge was overflowing! Think... think.... think.... I know, roasted peppers! That's what I'll make, gorgeous roasted red, yellow and orange peppers.

Roasting your own peppers is easy as 1-2-3. They're gorgeous and so versatile. You can use them as condiments, blend them into sauces, use them as sandwich fillers, put them on a charcuterie board, make them into soups and so much more!

There are actually many methods to roast peppers but my favourite is roasting them on a pan in the oven. I like this method because you can do lots of peppers all at once and it only takes minutes. Honestly, it takes minimal effort and skill - you'll look like a pro and it's so rewarding!

INGREDIENTS

- bell peppers, colour and as many as you choose is up to you
- assorted crackers
- cream cheese
- purple and green basil


DIRECTIONS

1. Preheat your oven to 350F
2. Cut peppers into quarters and remove stem and seeds
3. Place peppers skin-side up on the baking sheet
4. Bake in the oven for approximately 15 minutes or until the peppers have reached the desired amount of char - don't worry if they get too black, you will peel that off anyway
5. Take the peppers from the oven and place them in a pile on a flat surface like a large cutting board and invert a large bowl over the peppers until they cool, about 15 minutes (this will help trap the moisture to make peeling the skin off easier)
6. Peel the charred skin off the peppers and discard, don't worry if you don't get it all off, I like to leave some of the colour on
7. Use the peppers right away or store in an airtight container in the fridge for a few days.... trust me, they'll get eaten before they go bad!
8. Chop some peppers and basil and and spread them on cream cheese and crackers - super easy healthy snack!