Hot and sweet roasted peppers are versatile. Keep them on hand to top scrambled eggs, pasta, grilled shrimp, meats, polenta, and more. Or toss roasted peppers into cooked grains or beans.
To roast peppers, halve them lengthwise and remove the seeds. Place, cut side down, on a broiler pan. Broil 4 inches from the heat until blistered. Transfer to a paper bag, close, and set aside to steam for 10-15 minutes. This makes the thin, tough skin easier to remove. Peel off the skin and discard. Freeze in freezer-quality containers for up to six months. Thaw overnight in fridge or briefly in the microwave.
