Roasted Peppers

On Saturday I roasted up all my peppers for the freezer.
It is super easy to do and I can use them all winter for things like quesadillas, chilies rellenos, Italian sausage and peppers, etc.  the uses are endless.

This is how I did it.

First, clean off your peppers and place on a baking sheet (mine is REALLY well used).

 

 

 Cut off excess stems or they will burn and smell awful!

Next, pour oil over the peppers (no need to drown them) and rub the oil on all areas of the peppers with your hands.

 

I used canola oil but coconut oil would work well too.

 

Place in a 450* oven for about 20 minutes (times will very according to the number of peppers you have) until black/brown and blistered.

Place the roasted peppers into a bowl (heat proof) and cover with plastic wrap. Allow to cool in the bowl and the skins will release from the peppers. (I had to take the poblanos out of the oven about 10 minutes earlier than the green peppers as the flesh is much thinner on a poblano than the green)

 

Next, clean the peppers by pulling off the skins and cleaning out the seeds and stems.
(Sorry for the picture quality, the sun was glaring off of the plastic wrap I was working on and washed out the picture)

Lay flat in a freezer bag that you have labeled with contents and date. The bags take up very little room once frozen flat since they can be stacked or slid in to a very small area.

Once frozen, simply slice off what you need and return the rest to the freezer!