roasted bell peppers on mini

Chef Arnoldi

<p />i roasted 3 large bell peppers on my mini at 450°F till charred all around, then placed them in a plastic bag to steam.
when cool i removed the charred outer skin & inside seeds.
got myself some great concentrated tasting bell peppers for pizza, salads etc.

Unknown

Chef Arnoldi,[p]I did one the other night also, but had already cut it into 4 pieces and taken the seeds out. It came out really well! Once steamed a bit the charred skin comes right off.

Porkchop

chef,
did some of these recently. try them in a chicken salad made with some leftover grilled chicken. it is very good!

JerseyD

Chef Arnoldi,
You should try the same trick with Poblanos. Ole.

ColaCooker

<p />Chef Arnoldi,
They are awesome on the egg. I roast a couple of cases at a time since they frreze so well.
Cola

RayS

ColaCooker,[p]Those peppers look great. I did 3 today, green, yellow and red. I used them in a roasted vegetable salad with zuccini, onion, kernal corn and black beans. This was a side with Spatchcock chicken. [p]How do you freeze the peppers? [p]RayS

ColaCooker

RayS,
We use a Foodsaver and make smallish packages of about 4 to 5 peppers per bag. We defrost by leaving on the counter for a couple of hours. They come out as good as when fresh. We like them with garlic and extra virgin olive oil and salt. Let them marinate for at least an hour before you eat.
Yummy!
Cola

Bordello

ColaCooker,
Do you peel them before freezing,or not at all????[p]Thanks,
New Bob

Coleslaw

Chef Arnoldi,
Stuff 'em and smoke 'um! Stuffed peppers with rice, hamburger, and some other odds and ends were my first smoke.

ColaCooker

New Bob,
I peel and seed them before I freeze. I marinate after I defrost. The first time I tried this I froze them with the marinade and they came out too strong tasting and a little mushy.[p]My favorite way to eat the marinated peppers is with a few salt cured anchovies, some Parmigiano Reggiano and some crusty Italian bread. Makes a great appetizer.[p]I'm drooling!
Cola