Roasted Red Peppers

Preheat oven to 400 ˚F. Cut peppers in half lengthwise, leaving the stem intact. Scoop out the seeds and gills with a metal spoon. Place peppers cut side down on a baking sheet or shallow baking dish. Bake for 25-35 minutes on a middle oven rack, keeping a good watch on the peppers to get them to their desired consistency.

Remove peppers from the oven and immediately place in an airtight container for 15 minutes. After 15 minutes remove and stuff peppers with your choice of ingredients!

Note: to roast peppers for addition to hummus or other dishes, follow the same instructions except, increase oven temperature to 425˚F, remove the top stem before roasting, and wrap the roasted peppers in damp paper towels right after removing them from the oven. This makes removing the skin easier which is preferable for these kinds of dishes.