If you are wanting to preserve your own garden-fresh peppers, then it’s time to learn how to roast and freeze red peppers to use later.
RED is such a beautiful color that visually POPS in any dish to entice our visual senses!
Truth is . . . I’ll take a red pepper any time over a green pepper since I’ve come to love their sweet taste! Oh, and not to mention how healthy they are for us!
Tasty and healthy? Seriously? You’ve got both with red peppers!
Our gardens are overflowing with perfectly vine-ripened peppers now in a variety of colors of yellow, red and green. So too are all of the farmers’ markets and grocery stores. So when peppers are in their peak season, head out to your garden or local farmers market and fill up a basket! Prices are still a bit high at this time for red peppers in stores nation-wide, so that’s one more reason to remember to get that garden going next spring with some pepper plants included if possible.
Even if you have just ONE little window box . . . get something GROWING !
from the garden!
Go beyond tossing these ruby babies in salads . . . give them a quick and hot roast . . . either in your oven (like I do) or on the grill (like my husband does . . . sorry, I can’t grill; I’m just too scared of blowing things up)! Roasting red peppers is a super easy way to let these red beauties SHINE with an intensified flavor, a hint of smokiness, and a delicate tenderness beyond compare! Purchasing roasted red peppers in jars is so expensive and the amount of peppers from just one plant is so much more affordable for us to harvest and roast by ourselves.
Roasted red peppers do really well in the freezer . . . much less work than canning them!
The simplest way to roast red peppers is in your very own oven spread out on a large baking sheet.
FIRST, get that oven of yours set at the hottest temperature that it can possibly get . . . I set my oven at “Broil” which is 500 degrees F!
set your oven on BROIL or on the hottest temperature that your oven allows!
cut the red peppers in half and lay them skin-side up on a baking sheet or pizza pan ha.
roast the skin side up first . . . keep an eye on them
about 5 – 10 minutes
Roast the red peppers until the skins begin to blister and have a blackened char.
flip the red peppers over to roast the opposite non-skin side (optional, but I do this to roast them completely)
beautiful roasted, blackened, charred edges
After the roasting is finished, while the peppers are still hot, place the charred red peppers in a bowl and cover with some plastic wrap. You can also use a sealed plastic container. By doing this, the peppers are steamed a bit while they cool.
After your peppers have cooled off enough for you to handle with your hands, you can either peel off the blackened skins or leave them on (I do this both ways). If you choose to leave the skins on, you can also easily slip them off after thawing the peppers from their freeze.
In small freezer ziplock bags, place two pepper halves in each bag. I pack them this way because I only use a few roasted red peppers at a time. This way I can just go to the freezer and take out a bag as I need them instead of thawing out a whole bunch of peppers at a time when I don’t need that many. But it is totally up to you.
Here’s a fantastic recipe to use your roasted red peppers: