Hey, if you can't have fun with your food, what's the point? Really. Just kidding, food is serious business and needs to be treated as such. Nah.
To start with, I washed the peppers, then I cut them them up.
Next up, I laid them on a rimmed cooking sheet and roasted them for about 10 minutes under the broiler. Just til they started blackening a little and the skin started to bubble.
I used a hint I got from my friend Harriett when I roasted some of the peppers. She said she would roast them and then turn off the oven and come back when they were cooled before peeling them to freeze or to use.
Hey it's October and orange is the color of the month.
Roasted Red Pepper Hummus.
I also cut some of them up into strips, and put them into a bag to freeze. That way, all I have to do is pull out a handful or so at a time, dice them or leave them in strips for any recipes. I'll use them in Fajita's or on some Chicken Quesadillas later on. They'll also go well in Omelettes.
I even cored a few and left them whole so I can make some Stuffed Peppers later on.
And did I mention I made some rings and then cooked an egg inside of one for my breakfast.