Vegan Vegetarian Cooking School

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Roasted Red Peppers

roasted red peppers

Wash 4 or 6 red peppers.  Cut off the top, core, and chop in half.  Place peppers evenly onto a cookie sheet (I reused some parchment paper from a batch of cookies to make for easy clean up later).  Bake in oven at 400°F for 30 minutes.  Turn and bake for another 30 to 45 minutes or until charred on the edges.  Remove from oven and cool.  Sprinkle with oil and place in plastic bag or glass container. You can keep in fridge for a week or two, but I just freeze and use directly from the freezer as needed.

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