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Roasted Peppers


6-12 sweet peppers
Olive oil for drizzling
Pinch of sea salt and pepper


  1. Toss the peppers in a touch of olive oil and sprinkle with salt and pepper.
  2. Place on a medium hot grill and char until blackened on the surface.
  3. Place in a charred peppers in a paper bag and close. Allow the peppers to steam inside the bag for about 10 minutes and cool.
  4. Remove the charred outer skins, using paper towels.
  5. Slice in half and remove the seeds. Place in small freezer bags and freeze for up to two months or follow directions for canning and jar these roasted beauties.