Wednesday, November 6, 2013

Preserving: Oven Roasted Bell Pepper

Now to preserve those wonderful bell peppers that are so bountiful during the summer heat. So here is how I oven roast my bell peppers, first remove the core and dump all the seeds out.

Them cut the peppers into either halves or quarters.

Place the peppers skin up on a large cookie sheet, arranging to fit as many as possible.

Now move the oven rack to the highest level, and turn the broiler on high. Place the peppers on the rack.

Now, this is when the house starts to smell like roasting peppers, which is very nice. The time depends on your oven, so check on the peppers every five minutes or so. You want the pepper skin to be black and blistered. The skin will bubble up due to the extreme heat.

When the skinned is roasted, remove the rack from the oven. Allow the peppers to cool before handling. Once cool, remove the pepper's skin. This process is fairly easy, the skin has for the most part separated and will come off with ease. 

 Then lay the peppers out on a cookie sheet and place in the freezer. Then after 24 hours, remove the tray and place the peppers into a freezer bag and back into the freezer.

Then when your ready to use the peppers, grab the amount you need and dice up. Then you can throw them into a soup or into a skillet to prepare for you meal. This evening, I made tacos. Frozen peppers with chopped and added to my onions to cool. The peppers turned out great. Hopefully this has shown that preserving doesn't have to be complicated or time consuming. If you have any comments or questions, please feel free to ask away.