We have so many peppers!
What to do?
Well, I took care of all of them except the poblano last Friday. One of the poblanos looked beyond so it was tossed and I think I will just roast the other ones and freeze them for later use. Like, say, in taco soup.
As for the bells: I froze them! This was a suggestion from the farm where I get them. Now, I have two bags filled with peppers ready to be added to anything or defrosted for a snack.
First, I chopped them up into the size I wanted. The 4 multicolored ones I did in 1 inch to 1/2 inch squares. The 2 green I did in strips.
Then I spread them out on a cookie sheet and stuck them in the freezer for 5-10 minutes. That way, they’ll freeze separately and I won’t have to break off a hunk of them when it’s time to cook.
After they come out of the freezer, I dumped them all in a bag and squeezed out as much air as possible.
And I had the best helper ever.
It’s nice to know I’ll have bell peppers all through winter and that they were organic and came from a farm is the cherry on top. The chocolate sauce on top is that this was the easiest thing to do ever!