The preservation of roasted peppers is a great way to enjoy these delicious vegetables beyond their production period.
It is true that today you can find almost everything on the fruit and vegetable stalls throughout the year, regardless of its seasonality, but vegetables grown in their own period have an unparalleled taste.
The peppers to choose for this preparation can be red or green, or both types, but it is important that they are fresh and intact in every part.
Furthermore, the type to prefer, as it is more suitable for roasting, is the one with firm and fleshy pulp.
Once thawed, our peppers will be ready to be seasoned with chopped garlic and a dressing of oil, lemon, and salt. They will make an excellent and tasty side dish.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 42.25 (Kcal)
- Carbohydrates 6.83 (g) of which sugars 6.83 (g)
- Proteins 1.46 (g)
- Fat 0.49 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 3.09 (g)
- Sodium 3.25 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 bell peppers
Tools
- 1 Baking sheet oven
- Food bags for freezing or aluminum trays with lids
Steps
For preserving roasted peppers, start by washing the peppers.
They can be either red or green, but it is important to choose them as fresh as possible and with no damaged parts.
Leave them whole, and start roasting them. You can do this either directly on the grill, on a well-heated griddle, or in the oven as I did.
This last method is the best if you want to roast a certain number of peppers in a short time. To do this, place them on the baking sheet lined with parchment paper.The oven should already be preheated to 356°F for static mode, or set to 338°F for convection mode.
During the cooking process, turn them as soon as the side they are resting on is well-cooked.
Repeat this operation for all sides so that the peppers are evenly cooked in the end.
They will be ready in about half an hour.
At this point, remove the peppers from the oven and close them immediately between two plates or in a food bag sealed at the end.
By doing so, the steam they release will become trapped, allowing the skin to be easily removed.
Proceed to peel them once they have cooled, and at the same time remove the stem and all the seeds.
Shred the peppers into thin strips.
Then create the portions you want to make and place the peppers (now at room temperature) in freezing bags or aluminum containers with lids.
It is important to write the start date of preservation on the chosen containers.
Store in the lower section of the freezer.
The preservation of roasted peppers is thus accomplished.
Preservation
Store in the lower section of the freezer for up to six months. Thaw the peppers in the fridge.
Once completely thawed, season with oil, salt, lemon, and garlic.
Once completely thawed, season with oil, salt, lemon, and garlic.
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