How to Roast Peppers
Roast peppers for soups, stews and more using these step by step instructions. Roasting peppers brings out the sweetness in your sweet peppers and the heat in your hot peppers. Roasted peppers are easy to freeze, and great to have on hand for cooking.
Hubby bought a bag of 20 peppers that were starting to turn at a cost of one dollar. He had to do something quickly, so he decided to char and roast the peppers, keeping one bag for current use, and freezing the rest for later.
After washing your peppers you can grill on your stove or outdoor grill, or …
Place on a tray and broil in the oven if you have that option.
You want to char and blacken the outside of the pepper.
Make sure your peppers are thoroughly blackened, rotating constantly (every 2 minutes, do a quarter turn).
The blackened-part is the skin, and what you will be removing.
Inside a closed container (ziploc bag, crockpot, etc), place your blackened peppers. They will now steam so the skin will loosen for easy removal. Place them in the enclosed container for 5-10 minutes.
Remove a pepper from the enclosed container, run under cold water.
To remove the skin, pinch and peel away under the water over the sink. The water will help separate the skin.
The peppers will be colorful! Drain on a rack with a pan underneath.
Don’t these look beautiful!?
He then foodsavered and froze the roasted peppers, leaving one bag out to marinade and eat now.
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Luci says
You guys make it look so easy! Even I may give this a try!
Ann says
It is easy, Luci. The first time Hubby made these, I was skeptical. Now I am a convert!
Ann
Shell says
Roasted peppers are something I always have on hand. I usually don’t roast as many at once as your hubby just did though. I keep mine in the fridge in olive oil. I pull the peppers out of the oil as I need them and I also have flavored olive oil to use from this. I like to spread it on naan bread with the peppers, green onion, feta cheese and parmesean. Then I toast it up in the oven. Btw if you have a gas stove, you can also cook them directly over a flame on the top. Just set it on the grate and turn frequently.
Ann says
He did a lot that time due to how many he had on hand, Shell. They’d have been wasted otherwise. We have a gas stove, and the grill is part of it, but excellent advice for those that do not have a grill on their gas stove!
Nothing like marinating them with olive oil and herbs… mmmmm
Ann
Skirnir Hamilton says
I love that idea, why didn’t I think of that? We have roasted red peppers before but tend to find it a bit of a hassel, but this way I can have it on hand if I want to throw a little into my cooking. Thank you. I just finished using up 3 not quite prefect peppers I bought for $1, but next time I get some, I now know what to do with them. And where in the world do you find a bag of 20 peppers for $1? I have only found a bag of three red/yellow peppers for $1 so far.
Ann says
LOL This was a while back, Skirnir. Hubby was attracted to the price (who wouldn’t be!?) and then had to do something with all those peppers! Since then, we have not found that same, great deal.
Ann
Rhonda @Laugh-Quotes says
Yummy. We roast them on the BBQ all the time!
Gail says
I didn’t know you could freeze them afterward. Thanks for that hint. I find “old” peppers bagged and sold cheaply at a local family-owned produce market. Will have to try this tip the next time.
Alissa Apel says
They are good! Seeing your pictures makes me want some now!
Sara says
What a great idea! At the end of last summer I had TONS of peppers from my garden and didn’t want them to go to waste. I diced them up and froze them to use in recipes throughout the winter & spring. It never occurred to me to roast them & then freeze. I’ll definitely be trying that out this year! =)
Michele says
I love when mom roasts peppers. It smells so yummy in the house.
Charlotte says
Thanks for linking up! x
NYCSingleMom says
seems simple enough. I may have to buy some super saver bags and give it a try.
Michele K says
I don’t venture far from the range of familiar when it comes to cooking for my family of picky eaters, but this is interesting. But what do you do with them after they have no skins? How are they used after roasting? I like this idea for preserving them.