How to Roast Peppers on the Grill and Freeze

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Grab your abundance of peppers and throw them on the grill whole or quartered if they’re large. Get ready for sweet peppers any time you want. Your freezer is your best friend filled with goodies to enhance meals like fajitas, steak sandwiches, omelettes and more.

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After roasting {get them a little charred}, sweat them in a pyrex dish. Allow them to cool. Peel the outer skin if desired. I left the skin on the small peppers to save time.

IMG_1439Throw them into a labeled freezer bag and slightly thaw to pull out a few at a time. Or feel free to freeze in smaller quantities, but this works for me. I dice or slice as needed and remove seeds for the perfect recipe of the week. This week it happened to be shredded beef fajitas and homemade pimento cheese {recipe coming soon}. Who needs a jar of commercial pimentos when you have a big bag of roasted sweet peppers waiting in the freezer?

Oh I can’t wait till summer and the peppers are priced just right. However, I stocked up on the sweet peppers pictured above when they were 1.29 at Aldi. Three bags, maybe four went into my refrigerator. When I took inventory this week this tutorial birthed. Enjoy!

Do you have some peppers that need to be roasted?

 

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