Peppers come in many varieties and colours, from the bell pepper to the pimiento. Preserving peppers that you have already roasted is a time-saving way to use peppers in future recipes. Roasted peppers are a tasty addition to salads, casseroles, pasta dishes and pizza. Peppers that have been preserved will retain their flavour and can be reheated. Preserving peppers by freezing them will mean that your peppers will last for many months and will not have the vinegary taste of peppers preserved in jars.
Roast your peppers until they have blackened. This will make them easier to peel.
Place your peppers in a saucepan with a lid to steam. Just place them in the pan or pot and leave to steam for 1 to 2 hours.
Take the peppers out. They should be cool enough to handle. Peel off the skin.
Place batches of the peppers into airtight plastic zipper bags. Write "roasted red peppers" and the date on the bags with a permanent marker.
Place the bags in the freezer. The peppers will now be preserved for future use. When you want to use them, just take them out of the freezer and defrost them.
When you have removed peppers from the pot that you steamed them in, save the juice; this can be added to sauces. To preserve roasted peppers for a couple of weeks, place your peppers in a plastic container, cover with olive oil and place a lid on the container.
Do not try to peel peppers directly after roasting as you risk burning your skin.