Saturday, February 28, 2015

Chef Hallie Roasts Bell Pepper

Think Like a Cook Series

Roasted bell peppers are a favorite flavor, but are they worth the extra effort?  The answer is an undeniable YES, especially if you roast them in bulk.

Summer Bell Peppers at the Tahoe City Farmer's Market
Here's how you can make the project easy.  When bell peppers are plentiful at your farmers market, or whenever your supermarket discounts them, be sure to snatch up a big bunch,  maybe a dozen.  Put them on a baking tray and roast them in the oven at 400 degrees for 45 minutes.  After 45 minutes, turn the oven off and let the peppers sit inside the cooling oven for an hour or two.  Immediately after you remove them from the oven peel, core and slice them.

Now simply add them to a freezer bag, pour in a little olive oil to cover and shake the bag around to distribute the oil.  Freeze the peppers.

It's quick and easy to pull a few peppers out of the freezer to add to sandwiches and wraps, egg dishes, soups, stews and pastas.  A few peppers will defrost rather quickly, especially in summer, but you can also use your microwave if you need them right away.  .

In the video below, our very own Chef Hallie demonstrates how to roast and peel bell peppers.

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