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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
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    • Employment

Roasted Peppers

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Recipe Rating




2

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.

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