If you like to stack up and freeze bell peppers, while they’re in season, like me, you will soon run out of space. A great alternative to freezing fresh bell peppers, is to first roast them. This will significantly reduce the freezer space needed and pre-make that wonderful addition to your soups, omelets, pastas or any other dish of your choice.
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- Bell Peppers
- Wash and dry bell peppers. Cut them in half, remove seeds from peppers.
- Place them in an oven on broil for about 20 minutes or until they've browned. Remove them from the oven, immediately wrap them tight with an aluminum foil; it will help to steam-cook peppers a bit more.
- With the help of a knife, remove skins form peppers.
- To store them in a freezer, line peppers with parchment paper, between each layer. You can store them in a Ziplock bag or a plastic container.