I love using roasted peppers in recipes. Perfect for making so many things. You can layer them into sandwiches, make red pepper butter out of them, or store them in jars. You can also freeze them.
Fresh block-y roasting peppers are coming out our ears from the garden. This spring I planted way too many sweet bell and mildly-hot pepper plants!
We knew the colorful fruits would come for 3-4 months, so we devised a plan! My husband offered to grill up the extra harvest for me each time he grilled burgers or dogs. I bought into the idea immediately…
It turned out to be very easy….especially since he did the grilling!
Prepping a Batch of Colored Peppers For Roasting on the Grill
1. First cut into quarters and de-seed the roasters! It takes 5-10 minutes.
2. Drizzle the roasting peppers in olive oil in a big bowl (enough to toss and coat the pieces) and season to taste.
I just use 4 ingredients:
• Extra virgin olive oil or melted coconut oil
• sea salt
• freshly ground black pepper
• and your favorite seasoning
After over-blackening the first test batch, we learned how to adjust the flame and flip them after just the right amount of time.
The second big batch was roasted to perfection. Basting with the remaining olive oil helped keep them from blackening too much.
You can also do this in the oven:
1. Cut the peppers into quarters, then remove the seeds and membranes.
2. Arrange them on a parchment-lined rimmed baking sheet.
3. Drizzle them with the olive oil and sprinkle with the spices.
4. Bake at 450F for 20 minutes.
Three Options for the Cook:
1.) Serve roasted peppers hot, right off the grill with your favorite summer meal
2.) Freeze Them – 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 with salted olive oil and incorporate them into recipes
Place the peppers in a jar or lidded dish. Cover with salted olive oil and refrigerate for 4-5 days. Enjoy mixed into pasta, pureed into soups, atop pizzas, or make Roasted Red Pepper Butter.
Because of their rich and savory grilled flavors, you can eat them cold the next day for lunch, with cold cuts, cheese, olives and hard-boiled eggs. They make a great antipasto plate!
Bon appétit!
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Jedidja
Thanks for this nice blogpost! I like this 3 tips.
Toni
Oh yeah, mouth waterin’ pictures! I’ve never roasted peppers on the gas grill, great tip. The first time I roasted red bell peppers in the oven I knew by the wonderful aroma that I’d be making my own pimento cheese spread from then on. Oh my, it’s way better than the bite-your-tongue tangy stuff from the store. 🙂 Have a great evening, Jacqueline.
Lauren
Beautiful! I love peppers! (Although we Australians call them capsicum)
Unfortunately my family isn’t as keen as I am- but I usually just grow a few plants for myself.
christy c
Your post looks wonderful and I will come back to read as soon as my scholars have a lunch break. Right now I need a friend to pray for me. My hubby and I have a heavy burden on our hearts. We want nothing but for God to be glorified. Will you lift us/me in prayer? My heart is so heavy it hurts and I need to continue my day so my scholars are not weighed down. Thank you for always being a source of encouragement!
Jacqueline
Christy,
Thank you for allowing me to come alongside you in prayer, dear one. I am just now seeing this and hope you don’t think I am too busy to lift you up. My heart goes out to you and I trust that the dear Lord will bring peace and comfort despite the pain. He is with you always, and I think of the verse here on the wall above the window to my right:
“Come to me, all who labor and are heavy laden, and I will give you rest. 29 Take my yoke upon you, and learn from me, for I am gentle and lowly in heart, and you will find rest for your souls. 30 For my yoke is easy, and my burden is light.” ~Matthew 11: 28-30
‘Trust and obey
for there’s no other way
to be happy in Jesus,
but to trust and obey’
Sending LOTS of warm hugs to you and will be praying for you AND your husband, too.
Love in Christ,
Jacqueline
Christy C
Jacqueline,
Thank you so much for coming along the side of us in prayer! You don’t know how much that means. I did not know who to ask to pray for us, but God put you on my heart! I appreciate the verses and song also!
Our hearts are still burdened, but the peace I feel I know is because of Him and prayers. Thank you so much!
Jacqueline
I am thanking God for this good report, Christy!!
He is faithful and true! Never doubt His ways are best.
Love you, and I will keep praying!
Jacqueline
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