Roasted Red Peppers are so delicious. I did not know how wonderful they were until I was an adult. My parents grew green peppers in the garden. However, with a family of 12 they never stayed on the plant long enough to ripen. I never discovered how good roasted red peppers were until many years later. Now I rarely eat green peppers.
Did you know that green bell peppers are unripe peppers? Green bell peppers turn ripe or red when left on the plant longer. That is why red peppers are much sweeter, more digestible, give less gas (burping), and are better for you. Did I convince you to eat ripe vs unripe peppers?
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How to Roast the Fresh Red Peppers:
1. Wash the red peppers, dry with a clean towel and coat each pepper with about a half teaspoon of olive oil.
2. Roast at 500 degrees. Keep an eye on them and turn the peppers several times during the roasting to make sure all the skin is charred and peeling. Roasting will take about 20 – 30 minutes depending on the temperature of the oven and size of the pepper.
3. Remove them from the oven and immediately cover with a clean kitchen towel. Let the peppers cool under the towel. This rest period helps loosen the skin, making them easier to peel.
4. Once the peppers have cooled after about 30 minutes peel off the skin, remove the stem, seeds, and membranes. Enjoy them in salads, or in a sandwich. They go great on pasta either cut into cubes or pureed. Roasted red pepper puree is also great on omelettes and pizza. Freeze and vacuum pack any pepper you don’t plan to use within 1-2 days.
The red peppers are more expensive; however, at the end of the pepper growing season, I harvest all of my ripe bell peppers before the first frost. I slice and freeze about half of the red peppers as fresh peppers. The rest of the red peppers I roast and then freeze.
How do I freeze roasted red peppers?
After they are roasted, I peel them and remove the stems, seeds and membranes. I then lay them on a baking sheet covered with plastic wrap. Once they are frozen, I peel them off the plastic wrap and layer them in a food storage vacuum bag. I vacuum-pack them with a vacuum sealer machine. They will keep in the freezer for up to 3 years in the sealed vacuum-pack bag.
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- Oven, BBQ, or gas burner
- 4 Bell Peppers Red
- 2 tsp olive oil
- Coat the peppers with olive oil.
- Roast in 500-degree oven for 20 to 30 minutes. Turn peppers as needed to roast all sides.
- When pepper skin is charred and peeling remove peppers from oven and cover with a dish towel. Let peppers cool for 30 minutes
- Peel peppers, remove the skins, seeds, and membranes
- Use in your favorite recipes or freeze for up to 5 years using my technique to prevent freezer burn.