Ingredients
- 4 red bell peppers
- 1 1/2 tablespoons extra virgin olive oil optional, for storing
- Sea salt to taste
Instructions
- Preheat your oven to 450°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
- Rinse the red bell peppers thoroughly and slice them in half lengthwise. Take out the stems, seeds, and white membranes.
- Arrange the pepper halves on the baking sheet with the cut sides facing down. Roast them in the oven until the skins become blistered and charred, about 25 to 35 minutes.
- Transfer the roasted peppers to a bowl and cover with a towel to let them steam for 15 minutes.
- Once cool, peel off the skins. Slice or serve whole. Season with sea salt, and if storing, drizzle with olive oil.
