Although peppers can last in your refrigerator for a few weeks, I want to enjoy them throughout the upcoming fall and winter months. This recipe is so easy and and no mess... and so many options available to enjoy throughout the chilly months! Creating sauces, an ingredient in your omelette, crostini or warm salad. Too many to list!
Ingredients
Sweet Peppers- halved, cored and seeds removed
Extra Virgiin Olive Oil
Salt to taste
Recipe
Preheat Oven to 475 degrees
On a rimmed baking tray lined with either parchment paper or silpat, lay the peppers with flat end facing down.
Brush each pepper lightly with Olive Oil and sprinkle with salt,
Bake for 40 minutes or until tops are charred and soft.
Remove and set aside
To Freeze
Use large Zip lock bags with extra sturdy locking capacity
Place single row of peppers in the bag
Close the zip lock except the final 1 iinch
Using a straw, suck out all of the extra air within the bag to create a vacuum seal
Secure the bag, lay flat in the freezer for storage.
