Shakin & Bakin Foodie Blog

Roasting your own peppers at home using an outdoor grill is really a simple process that you can do yourself by following the steps I have outlined below.

Step 1. Wash all of your bell peppers and pat dry with a clean cotton towel or paper towel. Cut off the stem and remove it. Slice the bell pepper in half and then into quarters. Using your paring knife scrape out the membranes and seeds, toss them away.

Step 2. Preheat your gas, charcoal or electric outdoor grill until it reaches high heat. Place your quartered peppers skin side down onto the grilling rack using tongs. Grill your peppers for 12-15 minutes or until the skin blisters and chars. Using your tongs flip the pepper over and continue grilling it until that side is done. Using your tongs, remove the peppers from the grill and place them in a large bowl. Cover your bowl and let the heat and condensation loosen up the skins. Once they are cool enough to handle (about 10 minutes) peel off their skins and toss the skins away.

Step 3. Once the skins are off you can chop the peppers into thin strips, chunks or leave them in quarters. Place them into a freezer safe storage container or zipper closure bag. Label and freeze. They should keep for a few months if properly frozen.

When you are ready to use some of your roasted bell peppers remove what you need from the container and let them thaw for 15-20 minutes before tossing into your favorite recipe.