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


One Comment  •  Comments Feed

  1. Jasonya says:

    Hi there, I saw some pretty good tips of yours. I can’t wait to start cooking more. I have been cooking for over 20 years but my husband divorced me and so OF COURSE I hit a downward spiral for a while. I have JUST started truly getting back on track and it is exciting. I have wanted to make a cookbook FOREVER but I need to get back into the swing of things first. I love learning new things from others so HERE’S to my NEW LIFE and much needed IMPROVEMENT!

    Jasonya Gregory

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