Roasted Red Pepper Question

[Missi]

I love roasting my own red peppers instead of buying the jarred kind. My question is does anyone know how to keep roasted red peppers? Can you freeze them, or preserve them in some way? Peppers are so plentiful right now, I want to be able to enjoy them this winter.

[Connie]

Yes, you can freeze them. I just got some out of the freezer last night from this past winter when they were less than $1.00 per pound. I had frozen one roasted pepper per individual baggie. They thaw pretty quickly, and don't lose much in the freezing process. You could probably pack some in oil also, like sun-dried tomatoes, but I have never done that. Maybe someone else has.

[MrsReber]

Hello- I have made roasted peppers and put them in a little bit of olive oil and put them in a ziploc for storage in the refrigerator. I did run into an elderly lady at this one farm market that I go to. She told me that she freezes them all the time, so I'm sure that works great. I love roasting peppers at home. They seem so much sweeter.

[Norma]

I'll ditto freezing roasted peppers. They do so very nicely. That's the only way I've ever kept them. I even found some that had been in there a couple of years. They were fine. Go for it.

[Missi]

Thanks for the replies! I just bought a ton of peppers yesterday at the farmer's market, so I will be roasting them and freezing them tonight! Thanks again http://www.cookinglight.com/bbs/smile.gif

[Vanessa]

RunnerKim:
I roasted red peppers last night. I used a cookie sheet and covered with foil. I cut the peppers and took out seeds and white membrane. I place them in the highest part of the oven at 375 and when they started getting black parts pulled them out and place them in a glass bowl covered them and when they cooled a bit the skins comes out easily.

[Wendy w]

Hi!
Home roasted peppers are the best! Yellow and green peppers work well also. After I broil them, I put them in a paper bag, let them cool and then peel off the skins.

I am a dehydrating affectionado and have dehydrated unroasted peppers in the past and have made pepper powder. It is delicious and enhances soups and sauces.

I want to try drying roasted peppers as an experiment just to see how they come out. I have done it with roasted garlic and the results were indescribably delicious and very aromatic!

There is a really good pepper soup recipe in a Moosewood cookbook that I have at home.I will be happy to post it if anyone is interested. Once again, I am being bad at work! http://www.cookinglight.com/bbs/wink.gif

Wendy

[Kerri]

I would like the recipe as I have a bell pepper fetish! But only if it isn't too much trouble for you.

Another thing I do with roasted red peppers is put them on fresh toasted bagels with cream cheese. Served warmed it smooshes all together and is a great sandwich.

Does anyone marinade their peppers? I don't have a recipe for that, but sometimes throw peppers, garilc powder, basil, oregano, red wine vinegar, and olive oil in a plastic bag for 15 minutes before roasting. I haven't done this lately because I have discovered you could buy peppers in jars, but I might start making my own again if I can freeze them!

[jd]

I also love roasted red peppers and am thrilled to hear that they can be frozen.

Here's my favourite recipe for Roasted Red Pepper Soup, from The Best of the Best And More (from the Best of Bridge Series)

Red Pepper Soup

Well worth the effort! The perfect light luncheon starter served hot or cold. May be prepared the day before.

4 large red peppers
2 tbsp butter or margarine
1 large red onion, chopped
2 garlic cloved, minced
4 cups chicken broth
1 tbsp lemon juice or gin
salt to taste
1/2 tsp ground pepper
fresh basil for garnish

Cut peppers into thirds; remove seeds and place cut side down on a cookie sheet.
Broil until skins are blackened and puffed. Remove from sheet and place in a paper bag to steam. Melt butter and saute onions and garlic until soft. Remove cooled peppers from bag and peel off skins. Cut into chunks and add to onions and garlic. Cook for 2-3 minutes. Add broth, cover and simmer 20 minutes. Add lemon juice or gin. In a blender or food processor, whirl 1/3 of the mixture at a time until smooth. (Strain if you wish.) Season with salt and pepper. Garnish with basil. Serves 4-6.

There is no nutritional breakdown, but WW points are 2 per serving, based on points from each of the ingredients.

I've tried freezing this and it isn't as good as fresh, but not bad. I usually mix it with the immersion blender for a minute after thawing.

[RunnerKim]

How do you roast red peppers? Simply broil them - do you peel the blackened skin off? I'd love to put some away in the freezer.

Kim

[Vanessa]

Wendy
You mentioned roasting yellow peppers now after do you freeze them? and...do they retain their yellow color?

[Vanessa]

Kerry:
Enclosed marinated pepper recipe
Marinated Sweet Peppers
Serves 6

6 red, yellow, or orange bell peppers, roasted, peeled, and seeded
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 clove garlic, chopped
6 basil leaves, julienned
Kosher salt
Freshly cracked black pepper
2 ounces arugula, rinsed and spun dry, as garnish

To prepare the peppers: Cut the peppers into 1/2-inch strips and place on a large plate or platter. In a small bowl, whisk together the vinegar, olive oil, and garlic. Drizzle the marinade over the peppers. Sprinkle with the basil and season well with salt and pepper. Let stand at least 30 minutes before serving. Garnish with arugula.

[Wendy w]

Vanessa,
I don't know about the color retention of yellow peppers as I have never frozen them. In fact, I have never frozen roasted peppers; I will be trying to dehydrate them this weekend.
Kerri,
I brought the Moosewood cookbook to work today and will post the soup recipe later when I have more time to be bad at work. http://www.cookinglight.com/bbs/wink.gif

Wendy

[Wendy w]

Here is the soup that Kerri requested:

Sweet Peppers Soup
from Moosewood Restaurant Cooks at Home

total time: 30 minutes 4-6 servings
They also suggest using yellow or orange peppers-if they are available

2 cups chopped onions
1 tablespoon butter or vegetable oil
6 cups chopped red and green peppers - about 6 peppers (I've made it w/half roasted and want to try it with all roasted, is also good with non-roasted!)
2 cups water or vegetable stock
1 cup sour cream (they prefer sour cream, but light sour cream or plain yogurt can be substituted)
1/3 cup chopped fresh dill
2 tablespoons fresh lemon juice
salt and black pepper to taste
seasoned croutons (optional)

Mexican variation (the version that I use minus the tortilla chips):
Omit the dill and croutons, Saute 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/4 teaspoon of cayenne with the onions and peppers. Serve topped with chopped fresh cilantro and crumbled tortilla chips (I prefer to to with a dollop of low fat sour cream or non fat yogurt).

In a covered soup pot, saute the onions on medium heat in the butter or oil for about 3 minutes, unntil barely softened. Add the bell peppers and cook, covered, until just soft, stirring occasionally. In a blender or food processor, whirl the cooked onions and peppers with the water or stock, sour cream, dill, and lemon juice. Don't overprocess; small pieces of peppers should remain. Return the soup to the pot and gently reheat, adding salt, and pepper to taste. Serve topped with croutons, if you wish.
per 8 -oz serving: 116 calories, 2.6 grams protein, 6.9 grams fat, 13.4 grams carbohydrate, 99 mg. sodium, o mg. cholesterol
If anyone tries the dill version, let me know how it came out-as I love the Mexican variation!

Enjoy! http://www.cookinglight.com/bbs/smile.gif
Wendy
PS. A note to you stick blender lovers, it works great with this recipe!


[This message has been edited by Wendy w (edited 09-21-2000).]

[jd]

Connie, I'd love to see the CL soup recipe. Thanks for offering.

For those who have frozen the rrp, do you peel the skins off before freezing, or after thawing?

Thanks!

[Connie]

The peppers I got out of the freezer the other night were actually yellow peppers. They do not retain their bright color, but I think that was lost in the broiling process.
CL also had a recipe years ago for a Five-spice roasted red pepper soup; it is awesome! I'll post it if anyone wants it.

[BarbaraL]

Here's a CL red pepper soup I've loved for years. I think it's from a 1988 issue (edit: wrong! it's from August 1987, pages 68-69).

Red Pepper Soup

3 medium-size red peppers
1 tablespoon reduced-calorie margarine
1 teaspoon dried whole thyme
1 tablespoon all-purpose flour
¼ teaspoon salt
½ cup water
¼ teaspoon pepper
¼ cup plus 1 tablespoon low-fat sour cream, divided
2 cloves garlic, minced
1 teaspoon olive oil
1 cup water

1. Cut bell peppers in half lengthwise; remove seeds and membranes, and discard. Place peppers, skin sides up, on a baking sheet; flatten with palm of hand. Broil peppers 3 inches from heat 10 minutes or until they are blackened and charred. Place peppers in ice water and chill 5 minutes. Remove from water; peel and discard skins.

2. Position knife blade in food processor bowl; add peppers and next 6 ingredients. Cover and process until smooth; set aside.

3. Melt margarine in a medium saucepan over medium heat. Stir in flour and cook 1 minute, stirring constantly. Gradually add reserved pepper puree and ½ cup water, stirring well. Cook 10 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in 3 tablespoons sour cream. Spoon ½ cup soup into each of 6 individual soup bowls. Top each serving with 1 teaspoon sour cream and serve immediately.

Yield: 3 cups (about 53 calories per ½ cup serving).
Protein 1; Fat 3.7; Carbohydrate 4.6; Cholesterol 5; Iron 1; Sodium 123; Calcium 24. (WW 1 point)

[This message has been edited by BarbaraL (edited 09-22-2000).]

[This message has been edited by BarbaraL (edited 09-22-2000).]

[Shirley Panek]

I also have a question about freezing roasted peppers.

I've got about 8 peppers I grilled and peeled. They are in a container with the pepper juice. Should I lay them out on a cookie sheet to freeze, or should I keep them in their juice and just freeze the container.

Thanks for your help!

http://www.cookinglight.com/bbs/smile.gif

Shirley

[JennyLiz]

I pulled a recipe off the CL site for Roasted Red Pepper Lentil Soup. I'm going to try it in the next couple of days, so I'll post feedback. It looks yummy.

[Connie]

Shirley P - I think you could freeze them either way. I usually just put them in baggies after I've blackened them and after they have cooled a bit. I don't usually refrigerate before freezing.

jd,
I take the skins off the peppers before freezing.

Here's the recipe I mentioned:

FIVE-SPICE RED PEPPER SOUP
2 large red bell peppers (about 1 1/4 obs)
1 tsp olive oil
1 c chopped onion
1 tsp Chinese five-spice powder
2 cloves garlic, minced
1/2 c tomato paste
1/4 c water
1/4 tsp salt
1/8 tsp pepper
2 10 1/2 oz cans low-sodium chicken broth
1/4 c + tT nonfat sour cream alternative

1. Cut bell peppers in half lengthwide; discard seeds and membranes. Place peppers, skin side up, on a baking sheet, flatten with palm of hand. Broil peppers 3 inches from heat 10 minutes or until BLACKENED AND CHARRED. Place peppers in ice water, and chill 5 minutes. Drain peppers; peel and discard skins. Set peppers aside.
2. Heat oil in a large saucepan over medium heat. Add onion, five-spice powder, and garlic; saute 5 minutes. Add peppers, tomato paste, and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
3. Spoon mixture into container of an electric blender; cover and process until smooth (my comment - watch out - top of blender will get hot - hold lid on with mitted hand). Ladle into bowls; top with sour cream.

serves 5 (1 c soup and 1 T sour cream)
86 cal, 4.1 g pro, 2.2 g fat, 13.4 g carb
from CL July/August '92