Such a beautiful color that visually POPS in any dish to entice your 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!
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!
Roast the red peppers until the skins begin to blister and have a blackened char.
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.
- Red peppers, cut in half and opened to lay flat
- Heat oven to broil or hottest setting.
- Place pepper halves flat, skin side up, on a baking sheet or pizza pan.
- Roast until the peppers are blackened and charred.
- Remove peppers from the oven and flip them over to roast the opposite side (optional).
- When edges blacken, remove the peppers from the oven.
- Place the roasted peppers in a bowl and cover.
- Allow the peppers to cool.
- Place 2 red pepper halves in one small freezer ziplock bags.
- Continue to fill ziplock bags until finished.
- Place the bags of roasted peppers in the freezer.
Here are some of our favorite ways to use roasted red peppers throughout the year:
Have fun Roasting and Freezing Your Red Peppers!