Roasting peppers are coming out our ears. This spring I planted way too many sweet bell and mildly-hot pepper plants! My wise and frugal husband came to the rescue with a good idea.
Since we all love a side dish of properly-seasoned fire-roasted peppers hot off the grill, he suggested doing a big bunch for me each time he grilled burgers. I bought into the idea immediately…
It turned out to be very easy….especially since he did the grilling!
First batch of thick-walled roasting peppers, cut and seeded! This took about 20 minutes.
Simply drench the roasting peppers in olive oil in a big bowl (enough to toss and coat the pieces) and season liberally. I just use 3 ingredients: Extra virgin olive oil. sea salt, and your favorite seasonings.
After over-blackening the first batch of roasting peppers, my husband learned how to adjust the flame and flip them after just the right amount of time.
The second big batch was roasted to perfection.
Three Options for the Cook:
1.) You can serve roasting peppers hot, right off the grill with your favorite summer meal
grass-fed burgers, grilled zucchini, fire-roasted green peppers, and baked beans in July
2.) They freeze beautifully
Once the peppers are fire roasted, I allowed them to cool completely before bagging in Ziploc (BPA-free) freezer bags. When we place hot food into any plastic bag, potentially toxic plastic chemical substances used in manufacturing the plastic (plasticizers) may leak into the food.
I filled each individual bags just enough for one meal for our family.
It’s a breeze to roast and freeze an over-abundance of peppers; the extra smoky flavor in the middle of January is mouthwatering. Whether they star in a recipe or add accent flavor, roasted peppers make the dish.
Notice that I did not go to the trouble of peeling off the skin as some folks do. They are tender and delicious just the way they are ~ in my humble opinion 🙂
3.) Cover them with salted olive oil and incorporate them into recipes over the next several days
Place the peppers in a jar or lidded dish, and cover with olive oil.
Cover with salted olive oil and refrigerate for 3–4 days. Enjoy mixed into pasta, pureed into soups, atop pizzas, or make Roasted Red Pepper Butter.
Thanks for reading!