And cut the pepper into thin strips of ¼ inch in thickness.
In a mixing bowl, add the pepper strips, olive oil, apple cider vinegar, red pepper flakes, and salt.
And toss until the seasonings coat the pepper strips evenly.
And bake for about 20 minutes or until the edges shrink and turn golden brown.
Serve as a topping for burger, or in the taco.
Notes
Storing IdeasRefrigerate. Transfer the leftovers to an airtight container and refrigerate for up to four days.To reheat. Gently rewarm the roasted peppers and onions in the oven at 300°F or in the microwave.Freeze. Transfer the leftovers to a freezer safe container or the Ziploc bags to store for about three months.To thaw. Leave them overnight in the refrigerator before heating. Or gently microwave it to thaw quickly.