Bell peppers are very expensive in the winter. And often not flavorful enough to warrant the price. Rather than paying too much or going without, think about a quick, easy and delicious storage process. We have been roasting, and freezing peppers for winter use for several years, and it works wonderful for delicious peppers in the cold of winter.
Wash and dry your peppers.
Grill evenly on each side or if the shape is less square, all over.
As the pepper softens, it is easier to make it "sit" on the grill for the last area needing to be grilled.
Let cool, in a brown paper bag. This cooling process will steam the skins a bit.
Do not peel, the charred peel will help keep the pepper fresh in storage.
Place each pepper in a sandwich bag, and press gently to remove the air in the pepper. Next remove the air from the bag and seal the bag. You can use any sandwich bag you have, even the fold lock top style, it does not have to be a zip top bag.
Place the bagged up peppers into a stronger storage bag for long term storage. We recycle and use the heavy weight sugar bags. Label with a permanent marker. Store in the freezer.
When a recipe calls for a bell pepper; simply thaw*, peel and de-seed. And your ready to go.
* thaw in a microwave for 30-45 seconds.
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