COOKING SCHOOL! forum: Summer Bounty ~ Roasting Bell Peppers
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|Whether you are picking them from your garden or buying them at your local Farmer's Market for 50 cents apiece, now is the time to store up bell peppers for winter use.
You'll be happy that you did when winter comes and the price tag reads $ 2.50 each.
They can be frozen and pulled out at a moments notice to add to most dishes. Or how about trying our favorite . . . Red Bell Pepper Soup.
Set oven to broil. We like to line a sheet pan with foil. Lay out the bell peppers and put the pan under the broiler. With tongs, keep turning them as they char until all sides are evenly charred. If your broiler is set too low they will cook through so you need to have it set very high. The goal is to char the skin and not cook them.
If you don't char them sufficiently the skin won't peel off.
Once charred, pop them in a plastic bag and twist it tight. Walk away and do something else. Later when you come back to them you can run them under cold water, slip off the skins and core them.
Place the pieces on paper towels to soak up excess water. Store in freezer ziplocks in your freezer.
Red Bell peppers are an excellent source of many nutrients, including vitamin C (one serving provides at least twice the daily requirement), vitamin A, and vitamin B6. They are also a very good source of vitamin E and folate, and a good source of Vitamin E, vitamin K, and potassium.
Although they are botanically, fruits, they are generally considered in culinary contexts to be vegetables. Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, another antioxidant, is nine times higher in red peppers. Red peppers also have twice the vitamin C content of green peppers.
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