I love this way of preparing peppers. In winter, dishes with such a pepper are tastier and more aromatic. And you don't need much space in the freezer. Now, while the season of pepper is not over yet, I propose to try this method.
HOW TO COOK:
I wash the pepper well and put it on a baking sheet.
I preheat the oven to 200 degrees. I put a baking sheet in it and bake the peppers for about 25 minutes. I like it when the peel peels burn a little (it's much tastier and more aromatic this way). If your oven has a grill, you can turn it on for a few minutes.
I put the finished pepper (still hot) into a bag. Alternatively, you can cover the pepper baking sheet with foil. I leave it in the bag for 10 minutes.
Then I remove the thin skin from the pepper and remove the stem and seeds.
Then there are two options. The peppers can be cut into cubes or strips. Or you can leave it intact.
I put the pepper in a bag of 2 pieces. Like this:
And I freeze it.
Yes, of course, you can also freeze fresh. You can clean fresh seeds from seeds, insert one into one and freeze it like that. You can chop fresh peppers - and freeze the chopped ones. This is also delicious in winter.
But try freezing baked peppers. First, it's delicious. Secondly, it is convenient. The peppers are already skinless. It can be easily cut off without defrosting or even just break off a piece.
In winter it is enough to defrost it, sprinkle it with a dressing of olive oil, salt, spices, herbs and garlic and serve it as an appetizer for meat or as an independent dish. This is delicious! And aromaaat!
I add chunks of pepper to salads in winter. It is something!
You can add such peppers to soups, casseroles, and filling for pies. Tasty! Try it!
Check out what I'm still freezing (you will definitely find something new for yourself in this video!):