Roasted Peppers

Yes, I know...another post about peppers; but my plants are still producing bunches of beautiful peppers and I'm on a constant hunt for things to do with them!  Just this week, over the course of two days, I picked 29 peppers!!  And look at these gorgeous colors. 

One of my favorite ways to eat peppers is to roast them first.  Roasted peppers are delicious, simple to make, versatile and they freeze beautifully. 

Preheat oven to 375F.

Cut the peppers in half lengthwise, scoop out the seeds and trim off the ribs.  Place the cut halves in a large bowl, lightly drizzle with extra virgin olive oil, toss to coat, and place cut side down on a large cookie sheet that's been covered with heavy duty aluminum foil.

Roast peppers for about 30 minutes.  Since mine are not huge and thick walled, it doesn't take long.  You want them nicely charred on the outside...but not burnt.

Next, place peppers in a glass bowl, cover with plastic wrap and let peppers steam for about 10 minutes.  This loosens the skins and makes peeling the peppers a breeze.

Remove the plastic wrap, peel peppers (the peels should slip right off) and cut into small strips.

Place the peppers in 1/2 cup increments in small freezer bags or you can use a Food Saver for this step.  Vacuum out all the air and pop in the freezer.  That's it!

There are so many things to do with roasted peppers:  Add to soups, sauces, grain/barley/quinoa salads.  Dice and stir into scrambled eggs.  Add to leftover, sliced pot roast and gravy and serve over toast.  They go well with just about anything.  So don't let a bumper crop of peppers go to waste.  Roasting and freezing them ensures you'll be able to enjoy this delicious, nutritious vegetable well into the winter months.

And there's more pepper posts to come...this morning I picked 9 more peppers! :)