Oven-Roasting Frying Peppers

Carmen

This is something we do every year with our second-quality peppers and always thank ourselves many times over through the winter. Perfect to throw frozen into pasta dishes or stir-fries!

Italian frying peppers, cut in half (or thirds) lengthwise and deseeded
Oiled roasting pan or cookie sheet
Bowl of ice water

Arrange the pepper pieces in one layer (skin-side up) on an oiled roasting pan, place oven rack very close to oven’s broiler. Turn on broiler and insert pan, checking after 3-4 minutes to see if the broiler is evenly cooking the peppers; if not, move/rotate the pan around for more even cooking. Peppers are properly roasted when the skin starts to bubble and pull away from the meat and potentially blacken. Length of time necessary varies depending on your broiler. Carefully remove pan from oven, and throw the broiled peppers into a bowl of iced water. This will help the skins to pull away from the meat. Remove the skins, allow meat to drain, and cook with or freeze in zip-lock bags.