Basic Roasted Red Peppers

• 4 -5 large bell peppers (red, yellow, green, or a combination)
• olive oil

1. Preheat broiler.
2. Place peppers on a foil-lined broiler pan; place under hot broiler.
3. Watch carefully, turning continually as the surfaces begin to char and blister.
4. Remove pan from oven.
5. Wrap foil securely around the peppers or seal inside a heavy brown paper bag.
6. Steam from the hot peppers helps release the skin from the pulp.
7. Cool.
8. When cool, remove skins, stems, and seeds.
9. Place peppers in a jar and top with olive oil.
10. Refrigerate; eat within 10 days.
11. Freeze for longer storage.

bell peppers, olive oil

Taken from www.food.com/recipe/basic-roasted-red-peppers-223019 (may not work)