• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Roasting Peppers

September 9, 2008 | Technique, Vegetables

One of the great things about fall (and didn’t it turn to fall weather overnight?!) is the abundance of red, yellow and orange peppers. Peppers are simple to roast, and freeze perhaps better than any vegetable I know of. I always freeze several packages of each type for the winter and use them in a wide variety of dishes.
To roast peppers, cut the sides of the peppers off into flat pieces and lay skin down on a grill over high heat. Close the lid and let them grill until the skin is nearly all the way charred black. Some peppers will be blackened before others, so pull them off and put them into a bowl or large plastic bag as they turn black.
Once all of the peppers are charred, cover the bowl with plastic wrap (or seal the plastic bag) and let them steam until they are cool enough to handle. Once cooled, the blackened skin can be easily removed and discarded.
I like to store my peppers in small freezer plastic bags – make sure to label the bag with the contents and the date. Press them flat so that once they freeze they are easy to stack.

There are many ways to use roasted peppers in everyday cooking:

  • Add them to salads, scrambled eggs or omelets, pasta dishes, and casseroles
  • Puree with tomatoes for a twist on a traditional marinara sauce
  • Chop and add onion, capers, garlic and basil for a roasted red pepper crostini topping
  • Use in soups and stews

Leave a Reply



My Cookbook! --->


TASTING_COLORADO_FRONTCOVER

Restaurant Reviews

  • black cod TAG
  • tamayo
  • linger denver scallops with melon and house made salumi
  • mccormick and schmicks lobster salad
  • restaurant roundup
  • union-square-cafe-new-york
  • izakaya den

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele



Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

Top 20 Colorado Cooking Blogs


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives