Post by @homewithlouiseg

How to Roast and Store Sheppard Red Peppers for the season! 🌶️ Prepare and Preheat the Grill. Clean the red peppers, dry them, and leave them whole. Heat the grill to high (around 450°F to 500°F / 230°C to 260°C). Char the Peppers. Place the whole peppers on the hot grill. Close the lid for a few minutes. Rotate them every 3 to 5 minutes. Remove when the skin is blistered, wrinkled, and 80-90% blackened. Steam the Peppers. Transfer the hot, charred peppers to a large bowl and seal it tightly with plastic wrap or place them in a paper bag. Or place them in a roasting pan and cover tightly with foil. Let them sit for 20-30 minutes to loosen the charred skin. Peel and Clean. Once cool, gently remove the blackened skins. Do not rinse them to preserve the smoky juices. Remove the stem, cut the peppers open, and scrape away the seeds. Slice the roasted flesh into wide strips. Transfer the strips to heavy-duty freezer bags, squeeze out excess air, and label and date them. They will keep in the freezer for up to 3-6 months or sometimes longer. When ready to use, grab the desired amount of strips and let them thaw in the fridge. They’ll taste like a warm summer day, even in winter! Ready to use in soups, salads, pasta dishes, pizza, and more … #roastedredpeppers#roastedredpepper#roastedpeppers#roastingpeppers#howtoroastpeppers