To keep roasted peppers on hand, I like to freeze them after roasting. Lay the skinned, roasted peppers out on a sheet tray, place in the freezer until frozen through, then place in a baggie for freezer storage. Individually freezing them this way means you can easily grab however many you need for a given recipe.
While I was taking photos of the pretty red peppers on the deck, Cooper thought they smelled good and was sure they were for him (dog logic: things on the floor belong to the dog!). He was disappointed that I wouldn't let him eat them.
You will need:
Oven with broiler
1. Place a rack in the middle of your oven. Turn on your broiler (to high, if it has different settings). Let it heat for a few minutes while you prepare your peppers.
2. Wash your bell peppers. Cut each in half, and remove the stem, seeds, and white membrane.
4. Place the peppers in the oven, and broil for 10 minutes, or until the skins have plenty of charred spots on them.
I'm saving these peppers for a pasta salad that I'll post next week, but here are a few recipes other that use them: quinoa salad, and muhammara. These are also a great addition to hummus, and I love them sliced up on top of pizza.
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