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Every year I put up enough red roasted peppers when they are in season to use for the following year.
After washing I like to cut them open and remove the seeds and any bad spots then flatten them. Doing them this way makes it easier then trying to blacken whole peppers, just lay them down . No turning or unevenness. It also makes peeling them a whole lot easier since I don't have to deal with the seeds, just peel and slice them. As I take them off I put them in tightly covered bowls to cool which helps to make them easier to peel. Then I put them in bags and freeze them as is. We add EVO, garlic, oregano, salt and pepper before we eat them.
BTW I started with a nice hot egg around 400+ full of lump an by the time I was done there was very little fuel left. In total I did two full bushels.