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Freezing Roasted Peppers

Posted by on Aug. 26, 2010 at 12:34 PM
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 I find that I often need a small amount of roasted red pepper for a recipe. Freezing them works great. After roasting and peeling the pepper, lay the pieces flat in a single layer in a zip-lock freezer bag, close and freeze. Then when I need just a little (they're great in omelettes), I simply slide the entire frozen slab out of the bag and slice off a few slivers with a sharp knife. I return the unused portion to the freezer. If I need to use the entire package, it's easy to thaw the peppers by submerging the bag in warm water.

by on Aug. 26, 2010 at 12:34 PM
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