Roasted Red Peppers

4 Red Bell Peppers
⅔ C Extra Virgin Olive Oil
5 Whole Garlic Cloves
5 Sprigs fresh Thyme
1 Tbsp Salt
1 Tbsp fresh Cracked Black Pepper

Preheat oven to 375°F. In a medium-sized, deep baking pan with a lip, add all ingredients, making sure to completely coat the bell peppers in oil. Place in oven and roast for 30 to 45 minutes, ¼ turning every 10 minutes. Remove pan from oven and immediately cover pan tightly with foi aluminum foil. Set aside until peppers are cool enough to handle.
Once peppers are cooled, remove from pan and place peppers in a bowl. Remove stems, seeds and outer skin from the peppers and discard. Place peppers in a tightly sealed container along with any oil in the bottom of the bowl. Store in refrigerator for up to 2 weeks.

** to make a pepper medley, use a variety of peppers, red, yellow, green, orange * *

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