Since we're on the subject of roasting...
Store bought is fine, but roasted red peppers are quite easy to do home-made:
As many red peppers as your heart desires
1. Preheat the oven to 500°.
2. Place the peppers on a baking sheet (I cover my sheet with foil since I’m going to burn the skins and don’t want to leave any more marks on the sheet) and place in the oven for about 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes.
3. Remove and discard the skin, stem and seeds from each pepper and cut into quarters or strips. Place the peppers in a bowl along with any juices that have collected. Cover and refrigerate.
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