Roasting Peppers from the Garden to Freeze

It’s October and I’m still checking the garden almost daily. I have had an abundance of peppers so roasting peppers and freezing them is a great way to have them to enjoy all winter.

The first peppers I froze this year I used my Stuffed Pepper recipe to stuff. I froze them for future freezer meals for days when I’m feeling too busy or just too lazy to cook. I used bell, anahiem, and banana peppers for that.

Today, though, I’m just posting about roasting and freezing the pepper itself for future use in recipes.

I had some beautiful gigantic red peppers this year. I’ve been wanting to grow my own red peppers for roasting just because the canned roasted peppers at the grocery store can be a little pricey.

You can roast them a few different ways:

Under a broiler
Over the flame on a gas stove
In an oven set at 450 degrees

I personally have never done this over the flame on my gas stove just because I’m not patient enough to stand there roasting each individual pepper.

I have used both of the other versions and both work great. You just have to watch them a little closer when you’re using the broiler.

I washed the peppers and placed them on a cookie sheet lined with parchment paper or foil. You can coat them with oil or not which ever you prefer. I’ve done both and don’t really notice a difference.

Put them in the oven turning every so often till they have blackened areas on all sides (there are also some poblano’s in this photo).

Then put them in a plastic bag to steam for a bit till they are cool enough to handle and the peel will easily come off.

Here’s the end product of the red peppers.

Then I just put them on a cookie sheet in a single layer till frozen and transfer them to a ziplock bag to store in the freezer. When you’re ready to use these you can thaw them quickly under warm water then add oil and seasonings or herbs.

I also did this with poblano’s . . . .

and anahiems . . . .

While roasting red peppers are new to me I have done this with the others for the past few years and love them!

You can chop the poblano’s and anahiem’s up and put them in recipes where you would use canned chili’s or heat them up to lay on top of a thick juicy burger with some pepper jack cheese. . . and maybe some bacon (you can never have too much on a burger). . . . the possibilities are endless!

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